Buckwheat pasta with pea cream and crispy speck

Name: Buckwheat pasta with pea cream and crispy speck
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Buckwheat rigatoni 11.3 oz; Speck thin slices 3.5 oz; Peas 1.4 cups; Spinach 3.3 cups; Extra virgin olive oil 1.3 tbsp; Fine salt to taste; Black pepper to taste

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Lactose Free

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

So here's the deal: buckwheat pasta with pea cream and crispy speck is all about the super tasty flavors of Alto Adige and Trentino up in Northern Italy. It's not your everyday pasta. Nope, this dish showcases Italian pasta recipes with a twist. And listen, buckwheat pasta? It has this hearty bite and earthy texture that’s way, way different from regular noodles. Really good stuff.

The velvety pea cream sauce—made with peas and fresh spinach—has this awesome bright green color and creamy texture. Seriously fresh. Mix that with the tender pasta and you've got a dish that’s a real showstopper. It's not just a meal; it’s something that gets people talking with its bold colors and exciting mix of textures.

Now, speck ham. This classic from the Alpine regions adds that salty, crispy finish you didn't know you needed. Kind of like bacon but with a smokier vibe. Toast those slices until they're golden and crunchy, and sprinkle them over the homemade pasta dish. Takes it to a whole new level. And you know what? This is a hit at family gatherings and when friends pop by. Really special.

The pea cream sauce and nutty buckwheat combo is a match made in heaven, making each bite a satisfying mix of moist and crunchy. In Alto Adige, some folks add extra cheese or switch up the greens, depending on what's around. Either way, it’s a meal that brings people together, offering a taste of Northern Italy to everyone at the table. Pretty simple, right? It's a fun way to shake up your usual pasta night with something both traditional and refreshingly different. Whether for family or friends, this dish promises a delicious dive into the rich culinary traditions of Northern Italy.

INGREDIENTS

Buckwheat rigatoni 11.3 oz (320 g)

Speck 3.5 oz (100 g) - thin slices

For the vegetable cream: Peas 1.4 cups (200 g); Spinach 3.3 cups (100 g); Extra virgin olive oil 1.3 tbsp (20 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Buckwheat pasta with pea cream and crispy speck

To prepare buckwheat pasta with pea cream and crispy speck, first, blanch the peas in salted boiling water for 5 minutes 1. Drain them and plunge them into ice water 2. In the same water, blanch the spinach for 5 minutes 3.

Drain and also plunge the spinach into ice water 4. Drain the vegetables and transfer them to a jug, being careful to set aside about 1.8 oz of peas for plating. Season with oil 5, salt, and pepper 6.

Add a little cooking water 7 and blend with an immersion blender 8 until a smooth and homogeneous cream is obtained 9. Transfer the cream to a pan and set aside.

Cook the buckwheat pasta in the same water in which you blanched the vegetables 10. Meanwhile, roughly chop the speck 11 and toast it briefly in a pan 12.

It should become crispy 13. Drain the pasta al dente and transfer it to the pan 14, then toss to combine 15.

Plate and top with the reserved peas 16 and speck 17. Your buckwheat pasta with pea cream and crispy speck is ready to be served 18!

Storage

It's recommended to consume the buckwheat pasta with pea cream and crispy speck immediately; if necessary, you can store it in the refrigerator for one day.