Tonnarelli With Genovese Pesto & Guanciale - La Tua Pasta

Tonnarelli with Genovese Pesto & Guanciale

Serves 1-2

Genova, the capital of Liguria, is famous for its fresh green pesto. The word Pesto comes from the Italian verb “pestare”, which literally means to pound. This comes from the pounding of the ingredients – basil, pine nuts, garlic and parmesan – in a traditional marble mortar with a wooden pestle. In our Tonnarelli Genovese Pesto & Guanciale, we feature a fresh pesto which we source from Italy which we pair with our golden Tonnarelli. To this combination, we add a smoky, fatty saltiness that comes from Tempus Food’s delightful Guanciale, which we think is a perfect partner to our pasta. Shaved Parmesan completes the dish, and in 7 minutes flat, you will be eating a delicious Italian feast.

Order our Tonnarelli with Genoese Pesto & Guanciale to receive the ingredients to prepare a meal for 2 people in one click!

It contains pasta, pesto, Guanciale and cheese.

Product Quantity

Tonnarelli Egg Pasta


Fresh Genovese Pesto Sauce (90g)


Guanciale - Sliced (100g)


In stock


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)


In stock

About Tonnarelli with Genovese Pesto & Guanciale

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. Dice the Guanciale in cubes and heat it in a large frying pan with a tablespoon of olive oil; take care not to burn it but bring it to a light crisp. Put a bit of Guanciale to the side to garnish the plate.
  2. In a large saucepan add 2 litres of salted water.
  3. Bring the water to a gentle boil and put in the Tonnarelli and cook for 4-5 minutes, depending on preference.
  4. Put the pesto in a pan with the Guanciale and transfer the Tonnarelli using a slotted spoon, ensuring that some of the starchy pasta water makes it into the pan with the pesto. The starchy pasta water is the secret to getting a good coating of the pesto on Tonnarelli.
  5. Stir the pesto into the Tonnarelli gently and plate with Parmigiano and the remaining Guanciale on top as a garnish.

Buon Appetito!

Tonnarelli Egg Pasta: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Pesto Genovese: Basil DOP (39%), Extra Virgin Olive Oil; Parmigiano Reggiano DOP Cheese (Milk), Pine nuts (8%), Pecorino Romano DOP Cheese (Milk), Salt, Garlic, Antioxidant: Ascorbic Acid.

Guanciale: Pork, salt, Telicherry Pepper & Juniper Berries.

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 1185 1823 2987 1633
Energy (Kcal)/100g 280 436 714 392
Fat/100g 4.0 43.28 72.4 28
Of which Saturated/100g 1.1 7.33 36.2 19
Carbohydrate/100g 47.7 2.43 0.5 0
Of which Sugar/100g 1.3 2.42 0.5 0
Protein/100g 12.6 9.16 10.7 33
Salt/100g 0.7 0.9 3.98 1.6

Wheat, Egg, Pine nuts, Milk.

For allergens, including cereals containing gluten, see ingredients in Bold. Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery, Mustard and Soy.

Keep Refrigerated at 0-5C.
Fresh Pasta: Once opened consume within 2 days.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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