Il Cucinologo
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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 is a spring dish that combines the freshness of asparagus with the bold flavor of speck. Here is 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
  • 2 garlic cloves
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • A few basil leaves (optional)
  • 30 g of pine nuts (optional)
  • 1 knob of butter (for the pasta)

Preparation

  1. Clean the asparagus by removing the toughest part of the stem. Wash them and cut 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 of the cooking water.
  3. In a pan, lightly toast the pine nuts without adding any fat. Set them aside.
  4. In the same pan, add a drizzle of oil and one garlic clove. Let it brown, then add the speck slices cut into strips. Let it flavor for a couple of minutes. Remove the garlic and set the speck aside.
  5. In a blender, combine the cooked asparagus stems, a drizzle of oil, the Parmesan, salt, pepper, basil (if used) and some of the toasted pine nuts. Blend everything, adding a little of the asparagus cooking water until you obtain a smooth and homogeneous cream.
  6. Cook the pasta in the same asparagus water until al dente.
  7. Drain the pasta and reserve a cup of the cooking water. Place the pasta in a pan with the asparagus cream, adding a little cooking water if necessary 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 desired, add some grated Parmesan.

Curiosities

Speck is a typical product from Alto Adige characterized by a delicate smoking process and aging that can last up to six months. The combination of the smoky flavors of speck with the sweetness of asparagus creates a pleasant contrast rich in nuances.

Buon appetito!