This rustic pasta dish is salty from the speck, bitter from the fennel, creamy from the blue cheese and crunchy from the walnuts. The perfect marriage of textures and flavours!
Egg-free
Categories
Ingredients
1/4 lb (115 g) thin slices speck (smoked prosciutto), each cut into 4 pieces
3 tbsp (45 ml) olive oil
1 fennel bulb, thinly sliced, fronds reserved for serving
2 green onions, thinly sliced
3/4 lb (340 g) garganelli, farfalle or penne rigate pasta