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Pasta with Asparagus Pesto and Speck

17/11/2023

I can suggest a recipe for a delicious pasta with asparagus pesto and speck. It’s a spring dish that combines the freshness of asparagus with the decisive flavor of speck. Here’s the recipe:

Ingredients

  • 400 g of pasta (penne, fusilli, or spaghetti work well)
  • 500 g of fresh asparagus
  • 100 g of thinly sliced speck
  • 50 g of grated Parmesan cheese
  • 2 cloves of garlic
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • A few leaves of basil (optional)
  • 30 g of pine nuts (optional)
  • A knob of butter (for the pasta)

Preparation

  1. Clean the asparagus by removing the tougher part of the stem. Wash and cut them into pieces, keeping the tips separate from the stems.
  2. Bring a pot of salted water to a boil and cook the asparagus stems first for 5 minutes; then add the tips and cook for another 3-4 minutes. Drain, reserving some cooking water.
  3. In a pan, lightly toast the pine nuts without adding fat. Set them aside.
  4. In the same pan, add a drizzle of oil and a garlic clove. Brown it then add the slices of speck cut into strips. Let it flavor for a couple of minutes. Remove the garlic and set the speck aside.
  5. In a blender, put the cooked asparagus stems, a drizzle of oil, the Parmesan, salt, pepper, basil (if using), and some of the toasted pine nuts. Blend everything by adding a bit of the asparagus cooking water until obtaining a smooth and homogeneous cream.
  6. Cook the pasta in the same water as the asparagus until it is al dente.
  7. Drain the pasta and reserve a cup of the cooking water. Put the pasta in a pan with the asparagus cream, adding, if necessary, some of the cooking water to make the sauce more fluid.
  8. Add the toasted speck to the pasta and mix gently.
  9. Serve the pasta with a sprinkle of the remaining toasted pine nuts and, if liked, add some grated Parmesan.

Curiosity

Speck is a typical product of South Tyrol characterized by a gentle smoking process and a maturation that can last up to six months. The combination of speck’s smoky flavors with the sweetness of asparagus creates a pleasant contrast full of nuances.

Enjoy your meal!