Executive chef Fortunato Nicotra purées peanuts, garlic, Parmesan cheese, basil, parsley and olive oil until smooth.Separately, he sautés speck and radicchio until tender, about three to four minutes. He tosses in cooked penne pasta, adds the peanut pesto and serves it all in a bowl, topped with toasted peanuts.
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Contact: Desiree Torres Desiree.Torres@penton.com