Add the EVOO and speck in a large pan, mix and let it sauté. You can leave it until the speck becomes translucent, or gets crunchy, depending on your preference.
In the meantime, boil the water for your pasta with plenty of salt. Once it's boiling, add the pasta to cook, following the timing on the packaging.
Drain and add the pasta to the pan with the oil and speck. Set some pasta water aside, just in case you think the pasta needs it.
Then add the Belmorso Pistachio Pesto, and mix over medium heat for a few minutes.
Serve your quick pesto pasta with ground pistachios on top and a few basil leaves. If you prefer, you can chop the basil leaves and incorporated them into the pasta before serving it.
Buon appetito!
