The tagliatelle with speck and pistachio pesto is a flavorful, rich first course, a delicious recipe perfect for a hassle-free lunch because it’s super quick to make, a non-recipe, as I call it, but a suggestion, an idea. The only recommendation is to blend the pistachio pesto well with a bit of cooking water because it is a thick and full-bodied sauce, and this step is essential for it to be soft and creamy and adhere to the pasta. Once done, serve the tagliatelle with speck and pistachio pesto piping hot. I bought the pistachio pesto at a fair, but the company has an online shop.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 tablespoons pistachio pesto (heaping)
- 9 oz fresh tagliatelle
- 2 oz speck in strips
- 1 tablespoon extra virgin olive oil
- 1/2 red onion
Tools
- 1 Chopping Board
- 1 Knife
- 1 Casserole with low edges
- 1 Pot for pasta
Steps
Boil the pasta in plenty of salted water. Meanwhile, prepare the sauce. Peel the onion, chop it, and let it soften in a low casserole with the tablespoon of extra virgin olive oil. Add the speck strips and let them brown for a few minutes. Then add the pistachio pesto. If needed, thin it with a couple of tablespoons of pasta cooking water. When the pasta is ready, drain it al dente and transfer it to the casserole with the sauce. If desired, stir in some grated Parmesan cheese (we preferred to enjoy it without to fully savor the rich flavor of the pistachio pesto) and serve immediately.
