Strozzapreti with Speck and Pistachio Pesto

Staff Writer
Strozzapreti with Speck and Pistachio Pesto
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
1165
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.

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.

Nutritional Facts

Total Fat
42g
65%
Sugar
9g
N/A
Saturated Fat
6g
31%
Cholesterol
20mg
7%
Protein
39g
78%
Carbs
157g
52%
Vitamin A
27µg
3%
Vitamin B12
0.2µg
4.2%
Vitamin B6
0.8mg
41.9%
Vitamin C
10mg
16%
Vitamin D
0.3µg
0.1%
Vitamin E
5mg
26%
Vitamin K
21µg
26%
Calcium
80mg
8%
Fiber
9g
38%
Folate (food)
57µg
N/A
Folate equivalent (total)
57µg
14%
Iron
4mg
23%
Magnesium
147mg
37%
Monounsaturated
26g
N/A
Niacin (B3)
5mg
26%
Phosphorus
588mg
84%
Polyunsaturated
7g
N/A
Potassium
967mg
28%
Riboflavin (B2)
0.2mg
14.1%
Sodium
840mg
35%
Thiamin (B1)
0.6mg
37%
Zinc
4mg
28%

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