Summer pasta salad with mint pesto, potatoes and crispy speck
440 min Easy
Recipe By
Federico Quaglia
Ingredients
240 g speck
320 g penne pasta
240 g new potatoes
40 g basil leaves
40 g fresh mint leaves
20 g pecorino romano cheese
20 g parmesan
1/2 clove of garlic
40 g pine nuts
2 ice cubes
salt and pepper
250 ml olive oil (with a delicate taste)
Preparation
Boil potatoes in plenty of salted water and, later, use the same water to boil the pasta, that must be drained “al dente” and must cool, with a trickle of oil, in a casserole you had put in the freezer.
Using a blender, prepare the pesto: put the blades in freezer for 20 minutes, then mix oil, mint, basil, garlic, pecorino cheese, parmesan, salt, pepper, toasted pine nuts and 2 ice cubes.
In a small pan, stir-fry the speck cut into strips.
Now, season the fresh pasta with the pesto and add potatoes and speck, keeping some speck aside for the decoration.
Put the pasta salad in the fridge and serve it cold, decorating with mint leaves and crispy speck.