Pasta with Parsley Pesto and Speck

Pasta with Parsley Pesto and Speck is a dish that combines the fresh taste of parsley with the smoky flavor of speck. It offers a different take from the classic Genovese pesto recipe and is an excellent way to utilize available ingredients. Here is the recipe:

Ingredients

• 400g of pasta (penne, fusilli, trofie, or your preferred type)
• 100g of speck, cut into strips
• 1 bunch of fresh parsley
• 30g of pine nuts
• 2 cloves of garlic
• 60g of grated Parmesan cheese
• Extra virgin olive oil (about 100ml, or as needed)
• Salt and pepper to taste

Preparation

1. First, thoroughly clean the parsley, select the leaves and rinse them under running water.
2. Place the parsley leaves in a blender or food processor along with the garlic cloves, pine nuts, and a pinch of salt. Start blending.
3. While blending, slowly add the extra virgin olive oil until a creamy consistency is achieved. If necessary, add more oil to reach the desired consistency.
4. Once ready, transfer the pesto to a bowl and incorporate the grated Parmesan. Mix well and adjust for salt and pepper.
5. Cook the pasta in a large pot of salted water, following the package instructions to achieve al dente texture.
6. Meanwhile, in a non-stick pan, sauté the speck strips until they become crispy.
7. Drain the pasta, reserving a bit of the cooking water. Put the pasta in the pan with the speck and add the parsley pesto. If necessary, add some of the cooking water to blend the sauce well.
8. Serve immediately, adding some Parmesan shavings or an extra sprinkle if desired.

Curiosity

Pasta with parsley pesto and speck is a modern twist on the classic pesto alla Genovese. While the traditional pesto is made with basil, pine nuts, garlic, Parmesan or Pecorino cheese, extra virgin olive oil, and salt, this variation uses parsley as the main ingredient, imparting a fresher and lighter note to the dish that pairs wonderfully with the smoky flavor of speck.