Spaghettoni with spinach, Speck Alto Adige and pomegranate - recipe

Course: starter
Style: modern
Level of difficulty: medium 
Preparation time: 30 min.
Created by: Stefano Cavada

     

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   Spaghettoni with spinach, walnut crumble, Speck and pomegranate

200 g spaghettoni (thicker spaghetti)
125 g fresh spinach
60 g Speck Alto Adige PGI, cubed
¼ pomegranate
Extra virgin olive oil
for the crumble
25 g chopped walnuts
42.5 g wholemeal flour
22.5 g butter, diced
½ pinch of salt

400 g spaghettoni (thicker spaghetti)
250 g fresh spinach
120 g Speck Alto Adige PGI, cubed
½ pomegranate
Extra virgin olive oil
for the crumble
50 g chopped walnuts
85 g wholemeal flour
45 g butter, diced
1 pinch of salt

800 g spaghettoni (thicker spaghetti)
500 g fresh spinach
240 g Speck Alto Adige PGI, cubed
1 pomegranate
Extra virgin olive oil
for the crumble
100 g chopped walnuts
170 g wholemeal flour
90 g butter, diced
2 pinches of salt

  

Preparation

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.
 
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