Pasta with parsley pesto and speck

Name: Pasta with parsley pesto and speck
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: Trofie pasta 0.7 lb; Speck 5.3 oz; Extra virgin olive oil 1 ½ tbsp; Parsley 0.67 cup; Pine nuts 4 ½ tbsp; Peeled almonds &frac13; cup; Parmigiano Reggiano PDO cheese 1.4 oz; Extra virgin olive oil 3 ½ tbsp; Fine salt 1 tsp

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651

Calories per serving

Lactose Free

Energy Kcal 651
Carbohydrates g 67
of which sugars g 3.1
Protein g 26.4
Fats g 30.8
of which saturated fat g 6.74
Fiber g 4
Cholesterol mg 43
Sodium mg 936

Difficulty: Easy
Prep time: 10 min
Cook time: 5 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Ivana Ester Marra

Pasta with parsley pesto—a hit in Northern Italy—offers a fresh twist on the classic basil version. And here's the thing: this one's got a fresh parsley pesto, paired with crispy speck. Speck is that amazing smoked ham from the Alps. And really, it adds a special touch. The dish is creamy yet light, with the parsley bringing a sharper, greener taste. It perfectly matches the salty, crispy speck. Super tasty, right? Everything comes together quickly—making it ideal for a delicious lunch or dinner without hours in the kitchen.

It’s super popular in places like Trentino and Alto Adige. Why? Because speck is a traditional ingredient there. Tossing it with pasta is just what they do. When you combine parsley pesto pasta with speck, you get this wonderful mix of rich and bright flavors. The simplicity of it all ensures each bite is packed with freshness and a really really good hit of salty, savory ham.

This isn't just another easy pasta recipe—it feels a bit special, you know, like something you'd find in a charming mountain trattoria. On days when you crave something quick, and you want it to hit all the right notes, this pasta with parsley pesto does the trick. It offers a creative way to enjoy pesto without losing the comfort and warmth typical of Italian pasta dishes. Really satisfying.

With a plate of this on your table, you get the best of both worlds. Something traditional yet with a twist. Pretty simple. Whether you're after a quick meal or an Italian-inspired dish that feels a bit more special, this pasta delivers every time. It’s a great way to explore the versatility of pesto, showing just how adaptable and tasty it can be. Especially when combined with unique regional ingredients like speck.

INGREDIENTS

651

Calories per serving

Ingredients for the pasta: Trofie pasta 0.7 lb (320 g); Speck 5.3 oz (150 g); Extra virgin olive oil 1 ½ tbsp (20 g)

For the parsley pesto: Parsley 0.67 cup (50 g); Pine nuts 4 ½ tbsp (30 g); Peeled almonds ⅓ cup (50 g); Parmigiano Reggiano PDO cheese 1.4 oz (40 g); Extra virgin olive oil 3 ½ tbsp (50 g); Fine salt 1 tsp

Preparation

How to prepare Pasta with parsley pesto and speck

To prepare the pasta with parsley pesto and speck, bring some water to a boil and salt it to cook the pasta. Start with the parsley pesto: wash the bunch of parsley, remove the leaves and place them in a blender 1; then pour in the salt 2, the pine nuts 3

the almonds 4 and the grated Parmesan 5. Add a teaspoon of extra virgin olive oil taken from the total amount 6 and pulse the blades several times.

Stop the blades and add the remaining amount of extra virgin olive oil 7 and blend again until you get a smooth pesto 8. The pesto is ready in about 4-5 minutes. Now you can cook the pasta 9

and in the meantime take the speck, cut it into slices about 0.4 inches thick 10 and then into cubes 11. Heat 1.5 tablespoons of oil in a pan, add the speck 12.

Sauté for a few minutes 13, then add the pesto 14. Stir quickly and turn off the heat 15.

Drain the pasta (keep a little cooking water aside if needed) and add it to the sauce in the pan (16-17). If necessary to make everything creamier, add a little pasta cooking water. Serve your pasta with parsley pesto and speck immediately 18.

Advice

To make the pesto creamier, you can add some spreadable cheese or crescenza cheese to mix with the pesto once it's ready.

Storage

If you have leftover parsley pesto, you can store it in an airtight container in the refrigerator for 1-2 days, covered with oil. You can freeze it in suitable containers, even single portions.

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