First Course

Summer pasta salad with mint pesto, potatoes and crispy speck

  • 40 min
  • 4 people
  • Easy
Recipe by

Federico Quaglia


  • 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)



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.


Buon appetito ;-)

This recipe is made with

53621 Speck Alto Adige I.G.P.
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