What would Sunday lunch be without a delicious oven-baked pasta dish? That’s why this recipe for pasta with speck and pistachios is just what you need if you wish to serve up an authentic delicacy. This dish will keep everyone happy and… thoroughly impressed. Not surprisingly, because the sweetness of the pistachios teams up perfectly with the assertive taste of Speck delle Alpi Negroni, not to mention the white sauce which brings all the flavours together with its delicate embrace!  

The Recipe:

The first thing to do is fill a saucepan of water and bring it to the boil. Cook the ribbed penne pasta and strain while still very firm. In the meantime, get on with preparing all the other ingredients for your baked pasta with speck and pistachios. Take the latter, and place them in a clean tea towel. Wrap them up and, with the aid of a rolling pin, crush them into small pieces. Dice the taleggio-type cheese and prepare the white sauce.

Pour the strained pasta into a large bowl, add the taleggio cheese, speck, a handful of chopped pistachios and one third of the white sauce. Mix everything thoroughly and place the pasta and its sauce into an oven dish, pour over the remaining white sauce and sprinkle with the grated cheese. Top with the pistachios and bake in an oven preheated to 200°C for 20 minutes. Lunch is ready!