Ingredients
for 4 people
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
Level of difficulty:medium
Preparation time:30 min.
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.
Created by: Stefano Cavada
