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Trofie With Walnut Pesto & Guanciale - La Tua Pasta

Trofie with Walnut Pesto & Guanciale

Serves 1-2
£16.03

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)

£5.20

In stock

1

Guanciale - Sliced (100g)

£6.08

In stock

1

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.25
1

In stock

About Trofie with Walnut 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 salted boiling water.
Frozen: Cook for 5-6 minutes in salted boiling water.

  1. 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.
  2. Add 2.5 litres of salted water in a large saucepan and bring to a gentle boil. Cook the Trofie for 4-5 minutes.
  3. 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.
  4. Garnish this dish with a generous sprinkle of Parmigiano Reggiano and the remaining Guanciale on top.

Buon Appetito!

Trofie Durum Pasta: Durum (Wheat) Flour, Water. Dusted with rice flour.

Walnut Pesto: Extra virgin olve oil 33%, Walnuts (Nuts) 27%, Cashews (Nuts), Whey (Milk), Rice flour, Salt, Corn starch, Wine vinegar, garlic, Aged cheeses, Parmigiano Reggiano (Milk, Salt, Rennet), Marjoram, Acidity regulator: lactic acid E 270, citric acid E 330.

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

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 1070 2783 2987 1633
Energy (Kcal)/100g 252 674 714 392
Fat/100g 1.0 62 72.4 28
Of which Saturated/100g 0.1 8.6 36.2 19
Carbohydrate/100g 50.6 20 0.5 0
Of which Sugar/100g 1.0 5.8 0.5 0
Protein/100g 9.3 7 10.7 33
Salt/100g 0.0 1.7 3.98 1.6

Wheat, Milk, Nuts.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery 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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