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Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.

Difficulty: Medium

Preparation time: 30 min

A recipe by: Stefano Cavada

Ingredients

Serves for

people

Ingredients

200 gram spaghettoni (thicker spaghetti)
125 gram fresh spinach
60 gram Speck Alto Adige PGI (cubed)
0.25 pomegranate
extra virgin olive oil to taste

For the crumble

25 gram chopped walnuts
42.5 gram wholemeal flour
22.5 gram butter (diced)
0.5 pinch of salt

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate

Preparation time 30 min

Preheat oven to 180°C.
Prepare the crumble by mixing together the flour, butter, salt and nuts with your fingertips.
Crumble the dough onto a baking sheet and bake for 10 minutes.
Sauté the spinach and Speck Alto Adige PGI in a pan with a little extra virgin olive oil.
Cook the spaghettoni in plenty of salted water.
Toss the pasta into the pan with the pomegranate seeds.
Serve and sprinkle with the nut crumble.