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.

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