Fusilli con pesto di carote e speck - Valle del Crati

Do you like experimenting with tasty pasta dishes? Then try this recipe, you only need a few ingredients to make a really tasty first course in no time!

A delicious carrot-based pesto, good and light, flavoured with the addition of bacon, which perfectly envelops the fusilli for a surprising first course.

If you want to make the dish completely vegetable, you can replace the bacon with your favourite dried fruit.

Write this recipe down now, you won't regret it! 


· 4 carrots

· 30 g shelled walnuts

· grated parmesan cheese to taste

· rosemary

· salt to taste

· EVO oil

· 80 g speck (VEG alternative: dried fruit to taste)

· 400 g fusilli calabresi Valle del Crati 


Wash and peel the carrots, cut them into chunks and blend together with the Parmesan cheese, walnuts, herbs, salt and a generous drizzle of EVO oil. If it is too dry, add half a glass of water. Once the desired consistency is achieved, pour the pesto into a bowl.

Drain the pasta al dente and transfer to a bowl; mix well, mixing everything together. Serve garnished with crispy bacon (previously sautéed in a pan) or dried fruit to taste, for a VEG version.

Finish the dish with a drizzle of oil and enjoy!