Put the hazelnuts (keeping just a couple aside to decorate) in the mixer with garlic and parmesan and start to blend.
When they are well chopped, add oil and cream and blend again until a smooth cream without lumps is obtained.
Toast the speck in a large pan with the chopped chives.
Meanwhile cook the pasta in a pan of boiling salted water and drain it al dente, keeping a little bit of cooking water.
Add the pasta to the pan with the speck, add the pesto and mix gently.
Season with salt and pepper and, if necessary, add a little cooking water to mix better.
The pasta with hazelnut pesto is ready, served, decorated with the hazelnuts put aside, coarsely chopped and served.
This recipe has already been read 199 times!