Trofie with Walnut Pesto & Pancetta

Dice the Pancetta 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 Pancetta 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 Pancetta 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 Pancetta on top.
Buon Appetito!

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

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.