Speck, Porcini and Pine Nut Pasta
Cook Time 30 mins
2 clove garlic, finely chopped
150g speck, cut into cubes
45 g dried porcini mushrooms, soaked in warm water for 20 min
1/3 cup white wine
1/3 cup cream
1 bunch of kale (cavelo nero), roughly chopped
1 handful pinenuts, toasted
50g finely grated parmesan
½ tsp freshly grated nutmeg
Zest of ½ a lemon
Salt and pepper
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 brown. Add the garlic and drained porcini mushrooms (squeezing any excess water with your hands). Reserve the liquid. Cook for a further 4 minutes. 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.