Strozzapreti with Speck and Pistachio Pesto

Strozzapreti with Speck and Pistachio Pesto
Staff Writer
Strozzapreti with Speck and Pistachio Pesto

Manuela Zangara

Strozzapreti with Speck and Pistachio Pesto

Although strozzapreti, which roughly means "priest strangler" or "priest choker" in Italian, are called for in this recipe, feel free to substitute another shape of pasta. Likewise, if you can't find speck, try prosciutto instead, which may be easier to find. This recipe was inspired by a trip I took to Italy a few years ago, and this is my attempt to replicate one of the meals I shared with a friend over there. Enjoy!

Directions

Heat 1 tablespoon of the olive oil in a frying pan over low heat. Cut the speck into 1-inch squares and cook for about 2 minutes. Then, add the cherry tomatoes, crushed tomatoes, and water. Cook the sauce cook for 5 minutes, then remove from heat and set aside.

Meanwhile, combine the pistachios, garlic, 1 tablespoon of the olive oil, and salt in the bowl of a small food processor blend together until a paste forms. Set aside.

Bring a large pot of salted water to a boil over high heat. Cook the strozzapreti or busiati 1 minute less than recommended by the package directions, as it will finish cooking together with the sauce. Before draining the pasta, put 2 tablespoons pasta water in the tomato sauce. 

Drain the pasta and add to the frying pan with the tomato and speck sauce. Add the pistachio pesto and the remaining extra-virgin olive oil. Mix well to combine while cooking it over low heat for 1-2 minutes. Serve with grated Parmigiano-Reggiano on top.

Nutrition

Calories per serving:

1359 kcal

Daily value:

68%

Servings:

2
  • Carbohydrate, by difference 173 g
  • Protein 20 g
  • Total lipid (fat) 66 g
  • Vitamin A, IU 151 IU
  • Vitamin A, RAE 32 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 2 IU
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 14 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 6 g
  • Aspartic acid 1 g
  • Caffeine 14 mg
  • Calcium, Ca 101 mg
  • Carotene, beta 19 µg
  • Cholesterol 27 mg
  • Choline, total 16 mg
  • Copper, Cu 1 mg
  • Fatty acids, total monounsaturated 12 g
  • Fatty acids, total polyunsaturated 17 g
  • Fatty acids, total saturated 34 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 5 g
  • Folate, DFE 208 µg
  • Folate, food 83 µg
  • Folate, total 158 µg
  • Folic acid 73 µg
  • Glutamic acid 4 g
  • Glycine 1 g
  • Iron, Fe 7 mg
  • Isoleucine 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 37 µg
  • Lycopene 766 µg
  • Lysine 1 g
  • Magnesium, Mg 54 mg
  • Niacin 8 mg
  • Phenylalanine 1 g
  • Phosphorus, P 254 mg
  • Potassium, K 684 mg
  • Proline 1 g
  • Retinol 29 µg
  • Riboflavin 1 mg
  • Selenium, Se 30 µg
  • Serine 1 g
  • Sodium, Na 1272 mg
  • Starch 2 g
  • Sugars, total 69 g
  • Theobromine 465 mg
  • Thiamin 1 mg
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 49 g
  • Zinc, Zn 2 mg
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