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 is a different interpretation from the classic Genoese pesto recipe and a great way to make use of the ingredients on hand. Here is the recipe:

Ingredients

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

Preparation

1. First, clean the parsley thoroughly, pick 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. Turn on the blender and start blending.
3. While blending, add the extra virgin olive oil in a steady stream until you achieve a creamy consistency. If necessary, add more oil until you reach the desired consistency.
4. Once ready, transfer the pesto to a bowl and incorporate the grated Parmesan. Mix well and adjust salt and pepper.
5. Cook the pasta in plenty of salted water following the times indicated on the package to achieve al dente cooking.
6. Meanwhile, in a non-stick pan, brown the strips of speck until they become crispy.
7. Drain the pasta, reserving some of the cooking water. Put the pasta in the pan with the speck and add the parsley pesto. If necessary, add a bit of the cooking water to combine the sauce well.
8. Serve immediately, adding some Parmesan shavings or an extra sprinkle to the plate if desired.

Trivia

Pasta with parsley pesto and speck is a modern variant of the classic Genoese pesto. While traditional pesto is made with basil, pine nuts, garlic, Parmesan or Pecorino, extra virgin olive oil and salt, this variant uses parsley as the main ingredient, giving the dish a fresher and lighter note that pairs wonderfully with the smoky flavor of speck.