Pairs well with Buckwheat Rigatoni with Pea and Spinach Cream and Crispy Speck
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Buckwheat Rigatoni with Pea and Spinach Cream and Crispy Speck
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40.9K views • 24d ago
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A creamy and crunchy pasta dish featuring buckwheat rigatoni, pea and spinach cream, and crispy speck slices.
00:25:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- buckwheat rigatoni - 400 g (400 grams)
- frozen peas - 150 g (150 grams)
- spinach leaves - 100 g (100 grams)
- speck slices - 100 g (100 grams, thinly sliced)
- olive oil - watch the video to see (for blending and cooking)
- salt - watch the video to see (for boiling water and seasoning)
- water - watch the video to see (some cooking water reserved for cream)
Instructions
- Blanch peas: Boil salted water and blanch the frozen peas briefly. Immediately cool them in ice water to stop cooking.
- Blanch spinach: In the same boiling water, blanch the spinach leaves briefly. Drain well.
- Prepare spinach cream: Blend the blanched spinach with olive oil, salt, and a little reserved cooking water until creamy.
- Cook pasta: Cook the buckwheat rigatoni in the same boiling water until al dente.
- Crisp speck: While pasta cooks, cut the speck into thin strips and fry until crispy.
- Combine pasta and cream: Drain the pasta directly into the pan with the spinach cream and toss to coat evenly.
- Serve: Plate the pasta as desired, sprinkle the crispy speck on top, and serve immediately.
