Strozzapreti with Speck and Pistachio Pesto

Ingredients

• 4 tablespoons extra-virgin olive oil
• 2 ounces Italian speck, sliced thinly
• 6-7 cherry tomatoes, halved
• 2 tablespoons fresh or canned crushed tomatoes
• 3 tablespoons water
• 3 tablespoons unsalted pistachios
• 1 small clove garlic
• Salt, to taste
• 14 ounces strozzapreti or busiati
• Grated Parmigiano-Reggiano or Grana Padano, for serving

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