Paccheri with Pistachio Pesto and Speck

Name: Paccheri with Pistachio Pesto and Speck
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 7 oz paccheri pasta (200 g); 3.5 oz unsalted shelled pistachios or prepared pistachio pesto (100 g); 1.75 oz grated Parmesan cheese (50 g); 3.5 oz speck, diced (100 g); 3 tablespoons extra-virgin olive oil

Penelopescaglione @cook_112832325

Paccheri with Pistachio Pesto and Speck

Penelopescaglione @cook_112832325

Saved

Ingredients

20 minutes

Serves 2 servings

7 ozpaccheri pasta (200 g)
3.5 ozunsalted shelled pistachios or prepared pistachio pesto (100 g)
1.75 ozgrated Parmesan cheese (50 g)
3.5 ozspeck, diced (100 g)
3 tablespoonsextra-virgin olive oil

Saved

Steps

20 minutes

1

For the pistachio pesto:
Make the pesto: In a food processor, combine the pistachios, Parmesan, garlic, and olive oil. Add a few tablespoons of pasta cooking water (about 2–3 tablespoons) to create a creamy pesto. Blend until smooth. Season with salt and pepper to taste.
2

Cook the pasta: In a large pot, bring plenty of salted water to a boil and cook the paccheri according to the package instructions (usually 12–14 minutes). Drain the pasta al dente, reserving some of the cooking water.
3

Prepare the speck: While the pasta cooks, heat a nonstick skillet over medium heat. Add the speck, cut into strips, with a drizzle of olive oil. Sauté for 3–4 minutes until crispy. Remove from the pan and set aside.
4

Combine pasta and pesto: In a large skillet, toss the drained paccheri with the pistachio pesto. If the pesto is too thick, add a bit of the reserved pasta water to make it creamier.
5

Add the speck: Mix well and add the crispy speck. Stir to evenly distribute all the ingredients.