Tonnarelli Genoese Pesto & Pancetta

Yields1 Serving

Genova, the capital of Liguria, is famous for its fresh green pesto.  The word Pesto comes from the verb Pestare in Italian 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 Genoese Pesto & Pancetta 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 pancetta 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.

INGREDIENTS

250 g La Tua Pasta Tonnarelli
90 g Fresh Genoese Pesto
140 g Pancetta - Diced
30 g Parmigiano Reggiano

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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g Tonnarelli
  • 1 x 90g Fresh Genoese Pesto
  • 1 x 140g Pancetta - Diced (Tempus Foods)
  • 1 x 30g Parmigiano Reggiano

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

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METHOD

1

In a large frying pan heat the pancetta with a tablespoon of olive oil; take care not to burn it but bring it to a light crisp. Put a bit of pancetta to the side to garnish the plate.

2

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

3

Bring the water to a gentle boil and put in the tonnarelli

4

Cook for 3 – 4 minutes depending on preference

5

Put the pesto in a pan with the pancetta and transfer the tonnarelli using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the pesto. (The starchy pasta water is the secret to getting a good coating of the pesto on trofie)

6

Stir the pesto into the tonnarelli gently and plate with Parmesan and the remaining Pancetta on top as a garnish

7

Buon Appetito!

Ingredients

 250 g La Tua Pasta Tonnarelli
 90 g Fresh Genoese Pesto
 140 g Pancetta - Diced
 30 g Parmigiano Reggiano

Directions

1

In a large frying pan heat the pancetta with a tablespoon of olive oil; take care not to burn it but bring it to a light crisp. Put a bit of pancetta to the side to garnish the plate.

2

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

3

Bring the water to a gentle boil and put in the tonnarelli

4

Cook for 3 – 4 minutes depending on preference

5

Put the pesto in a pan with the pancetta and transfer the tonnarelli using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the pesto. (The starchy pasta water is the secret to getting a good coating of the pesto on trofie)

6

Stir the pesto into the tonnarelli gently and plate with Parmesan and the remaining Pancetta on top as a garnish

7

Buon Appetito!

Tonnarelli Genoese Pesto & Pancetta

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