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!

2
Servings
1455
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 ounces Italian speck, sliced thinly
  • 6-7 cherry tomatoes, halved
  • 2 tablespoons fresh or canned crushed tomatoes
  • 3 tablespoons water
  • 3 tablespoons unsalted pistachios
  • 1 small clove garlic
  • Salt, to taste
  • 14 ounces strozzapreti or busiati
  • Grated Parmigiano-Reggiano or Grana Padano, for serving

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.

Nutritional Facts

Total Fat
87g
100%
Sugar
67g
74%
Saturated Fat
59g
100%
Cholesterol
22mg
7%
Carbohydrate, by difference
155g
100%
Protein
16g
35%
Vitamin A, RAE
31µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
90mg
9%
Choline, total
36mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
181µg
45%
Iron, Fe
8mg
44%
Magnesium, Mg
45mg
14%
Niacin
7mg
50%
Phosphorus, P
228mg
33%
Riboflavin
1mg
91%
Selenium, Se
22µg
40%
Sodium, Na
912mg
61%
Thiamin
1mg
91%
Water
53g
2%
Zinc, Zn
2mg
25%

Pistachio Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pistachio Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.