Spaghettoni with spinach, Speck Alto Adige and pomegranate - recipe

Course: starter
Style: modern
Level of difficulty: medium 
Preparation time: 30 min.
Created by: Stefano Cavada

     

Print  
  Spaghettoni with spinach, walnut crumble, Speck and pomegranate



200 g spaghettoni (thicker spaghetti)
125 g fresh spinach
60 g Speck Alto Adige PGI, cubed
¼ pomegranate
Extra virgin olive oil
for the crumble
25 g chopped walnuts
42.5 g wholemeal flour
22.5 g butter, diced
½ pinch of salt

400 g spaghettoni (thicker spaghetti)
250 g fresh spinach
120 g Speck Alto Adige PGI, cubed
½ pomegranate
Extra virgin olive oil
for the crumble
50 g chopped walnuts
85 g wholemeal flour
45 g butter, diced
1 pinch of salt

800 g spaghettoni (thicker spaghetti)
500 g fresh spinach
240 g Speck Alto Adige PGI, cubed
1 pomegranate
Extra virgin olive oil
for the crumble
100 g chopped walnuts
170 g wholemeal flour
90 g butter, diced
2 pinches of salt

 

Preparation

Preheat oven to 180°C. Prepare the crumble by mixing together the flour, butter, salt and nuts with your fingertips. Crumble the dough onto a baking sheet and bake for 10 minutes. Sauté the spinach and Speck Alto Adige PGI in a pan with a little extra virgin olive oil. Cook the spaghettoni in plenty of salted water. Toss the pasta into the pan with the pomegranate seeds. Serve and sprinkle with the nut crumble.

 

Ready to try something new?

See more Speck recipes ...

Stuffed chicken breast, wrapped in Speck Alto Adige PGI - recipe

Stuffed chicken breast, wrapped in Speck Alto Adige PGI

Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.

Spätzle noodles with Speck Alto Adige PGI and cheese sauce - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.

Pastry whorls with Speck Alto Adige PGI - recipe

Pastry whorls with Speck Alto Adige PGI

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

Gentleman’s hash with Speck Alto Adige and beef tenderloin - recipe

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

Leek pasta with Speck Alto Adige - recipe

Leek pasta with speck

Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!

Speck Alto Adige PGI platter - recipe

Speck platter

Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.

Roasted King Prawns with Speck Alto Adige and Roveja Peas – recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas

A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.

Pizza with chive mayonnaise and Speck Alto Adige – recipe

Pizza with chive mayonnaise and Speck Alto Adige PGI

Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.

Potato gnocchi with Speck Alto Adige sauce - recipe

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Speck Alto Adige PGI, rocket lettuce and grana cheese with rye wafers

Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.