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Trofie With Walnut Pesto & Guanciale - La Tua Pasta

Trofie with Walnut Pesto & Guanciale

Serves 1-2
£15.03

This recipe balances the taste of salty Guanciale & creamy Walnut Pesto for a warming supper dish. You won’t believe it takes only a few minutes to make!

Product Quantity

Trofie Pasta

250g
1

Walnut Pesto - Frantoio Sant'Agata (90g)

£4.00

Out of stock

1

Guanciale - Sliced (100g)

£6.08

In stock

1

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.45
1

Insufficient stock

SKU Z-Trofie-walnut-p-guanciale Categories: , Tags: , , , , , , , ,
About Trofie with Walnut Pesto & Guanciale

Prepare: 2 mins
Cooking: 5-6 mins

Dice the Guanciale into cubes and heat it in a large frying pan; take care not to burn it, but bring it to a light crisp. Once cooked, keep roughly two tablespoons of Guanciale aside.
In a large saucepan, add 2.5 litres of salted water and bring to a gentle boil. Cook the Trofie for 3–4 minutes.
Put the Pesto in the frying pan with the Guanciale and add in the cooked Trofie using a slotted spoon, making sure that some of the starchy pasta water gets into the frying pan with the Pesto; stir gently to emulsify the sauce. The starchy pasta water is the secret to getting a good coating of the Pesto on the pasta.
Garnish this dish with a generous sprinkle of Parmigiano Reggiano and the remaining Guanciale on top.
Buon Appetito!

Please note: The Picture shown is for illustration purpose  only. You will receive Fresh Pasta, sauce, Guanciale and Parmesan Cheese to cook in your kitchen.

Energy (KJ)/100g
Energy (Kcal)/100g
Fat/100g
Of which Saturated/100g
Carbohydrate/100g
Of which Sugar/100g
Protein/100g
Salt/100g

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 below 5C.
Once opened consume within 3 days.
Pasta is suitable for Freezing. Freeze on day of purchase and consume within 1 month, cook from frozen.

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