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200 g spaghettoni (thicker spaghetti) 125 g fresh spinach 60 g Speck, 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, 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, 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 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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