Boil potatoes in plenty of salted water and, later, use the same water to boil the pasta, that must be drained "al dente" and must cool, with a trickle of oil, in a casserole you had put in the freezer.
Using a blender, prepare the pesto: put the blades in freezer for 20 minutes, then mix oil, mint, basil, garlic, pecorino cheese, parmesan, salt, pepper, toasted pine nuts and 2 ice cubes.
In a small pan, stir-fry the speck cut into strips.
Now, season the fresh pasta with the pesto and add potatoes and speck, keeping some speck aside for the decoration.
Put the pasta salad in the fridge and serve it cold, decorating with mint leaves and crispy speck.