Fettuccine with Fresh Spinach, Pine Nuts and Speck

Ingredients

• 400 g pappardelle
• 4 tbsp toasted pine nuts
• 4 handfuls baby spinach
• 150 g South Tyrolean speck (cut into strips)
• Salt
• freshly ground pepper
• cold‑pressed olive oil
• 1 tbsp organic lemon zest (finely chopped, no white pith)

Instructions

1. 1.

   Wash, trim and dry the spinach thoroughly. Render the speck in a pan without adding extra fat. Cook the pasta in plenty of salted water until al dente and drain. Reserve some pasta water.

2. 2.

   Immediately combine the hot pasta with 3 tbsp oil, the spinach, the speck, the pine nuts and the lemon zest. Stir in 2–3 tbsp of reserved cooking liquid, season with pepper and salt if needed, and serve immediately.