Spaghetti with pistachio pesto and Speck Alto Adige PGI

A simple yet flavour-packed pasta dish that combines the creamy texture of pistachio pesto with the savoury crunch of Speck Alto Adige PGI.

Difficulty: Easy

Preparation time: 20 min

Cooking time: 10 min

A recipe by: Julia Morat

Ingredients

Serves for

Persons

Preparation time 30 min

To prepare the spaghetti with pistachio pesto and Speck Alto Adige PGI, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions.
Meanwhile, arrange the slices of Speck Alto Adige PGI on a plate and microwave them at 900 W for 2–4 minutes. Cooking times may vary depending on the microwave. The slices should become lightly browned and curl up at the edges. Leave them to cool until crisp, then break them into small pieces by hand.
To make the pistachio pesto, place the pistachios, washed and dried basil leaves, Parmesan, peeled garlic and about three quarters of the extra virgin olive oil in a food processor or mortar.
Blend or crush until the pesto reaches your preferred consistency. Add the remaining olive oil, season with salt if needed, mix well and transfer to a large frying pan.
Drain the spaghetti al dente, reserving a little of the cooking water. Add the pasta directly to the pan with the pesto and toss well. Stir in a little of the reserved cooking water to help the sauce coat the pasta evenly.
Serve the spaghetti in bowls and finish with the crispy Speck Alto Adige PGI before serving.