This exotic pasta dish is quick to cook and has a wonderful flavour.


  • Olive oil

  • 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

  • 500g pasta


  • 1.

    Bring a large pot of salted water to the bowl for the pasta. Cook pasta following instructions on the packet.

  • 2.

    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.

  • 3.

    Once pasta is cooked, drain and add sauce. Toss and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 816kj
  • Fat Total 25g
  • Saturated Fat 9g
  • Protein 36g
  • Carbohydrate 111g
  • Sugar 6g
  • Sodium 1219mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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