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Speck, Porcini and Pine Nut Pasta Recipe

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This recipe for Speck, Porcini and Pine Nut Pasta is from Mitchell Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive Oil
2 cloves garlic, finely chopped
150g speck, cut into cubes
45g dried porcini mushrooms, soaked in warm water for 20 minutes
1/3 cup white wine
1/3 cup cream
1 bunch kale (cavelo nero), roughly chopped
1 handful pinenuts, toasted
50g finely grated parmesan
1/2 tsp freshly grated nutmeg
zest of 1/2 a lemon
salt and pepper
500g pasta
Directions:
Directions:
Bring a large pot of salted water to the bowl for the pasta. Cook pasta following instructions on the packet.
In a large pan heat a little olive oil. Add the speck and fry for 4 minutes or until golden grown. Add the garlic and drained porcini mushrooms (squeezing any excess water with you hands). Reserve the liquid. Cook for a further 4 minites. Now add the white wine and reduce a little before adding the cream. Cook for a minute or so and add the kale. Allow to wilt slightly. Now add the pinenuts, parmesan, nutmeg and lemon zest. Season to taste. If the sauce is a little too thick add a tablespoon of the reserved mushroom water.
Once pasta is cooked, drain and add sauce. Toss and serve immediately.
Personal Notes:
Personal Notes:
Source: Everyday Gourmet with Justine Schofield

 

 

 

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