Ingredients (serves 4)
- 320 g Andalini rough-textured spaghettoni
- 150 g walnut kernels
- 40 g wholemeal breadcrumbs
- 30 g pine nuts
- 5 tablespoons Parmigiano Reggiano PDO
- 1 garlic clove
- extra virgin olive oil
- salt and pepper
Method
- 1. Soak the bread in the milk. Blend the walnuts with the pine nuts, grated Parmigiano Reggiano, garlic, 1/2 cup of oil, salt and pepper in a food processor.
- 2. Add the squeezed breadcrumbs and blend for a few more seconds. If necessary, add a little milk to achieve a smoother consistency.
- 3. In a frying pan, cook the speck until crisp. Cook the pasta in plenty of salted water, drain it and toss it with the walnut pesto. Serve the spaghettoni topped with the crumbled crispy speck.
