Trofie with Hazelnut Pesto and Speck

We can make a variation of the classic trofie with pesto by adding a special touch like hazelnut and speck pesto, which will give a rustic and intensely flavorful taste to the dish. Here is the recipe for four people:

Ingredients

• 320 grams of fresh or dry trofie
• 150 grams of roasted hazelnuts
• 80 grams of speck, cut into strips or cubes
• 1 clove of garlic
• A handful of fresh basil leaves
• 50 grams of grated Parmesan cheese
• 50 grams of grated Pecorino Romano cheese
• Extra virgin olive oil as needed
• Salt as needed
• Black pepper as needed

Preparation

1. To prepare the hazelnut pesto, put the hazelnuts in a blender and chop until you obtain a fine grain. Add the garlic, Parmesan, Pecorino, basil leaves, a pinch of salt, and some pepper. Blend everything, gradually adding extra virgin olive oil until you obtain a creamy consistency. Taste and adjust the salt if necessary.
2. Bring a large amount of salted water to a boil in a pot and cook the trofie following the time indications on the package, so that they are al dente.
3. In the meantime, in a pan, sauté the speck so that it becomes slightly crispy. Be careful not to burn it; it should only take on a bit of color.
4. Drain the trofie, preserving some of the cooking water, and pour them into the pan with the speck. Mix well and, if necessary, add a few tablespoons of the cooking water to make it creamier.
5. Remove the pan from the heat and incorporate the hazelnut pesto into the trofie, stirring gently until it is well distributed.
6. Serve the trofie with hazelnut pesto and speck hot, with a sprinkle of Parmesan if desired.

Curiosity

Trofie is a type of pasta typical of Liguria, often associated with traditional Genoese pesto. The use of hazelnuts as an ingredient for the pesto is a gourmet variation that enriches the dish with a new dimension of flavor and crunchiness.

If you wish to pair a wine with this rich dish, you might opt for a Ligurian white such as a Vermentino, which with its freshness and savoriness can balance the richness of the hazelnut pesto.