Recipe: Tonnarelli Genovese Pesto & Pancetta


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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 Genovese 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.


250 g La Tua Pasta Tonnarelli
90 g Fresh Genovese Pesto
100 g Pancetta, diced
30 g Parmigiano Reggiano

Please note that some essential ingredients may
be listed in the recipe but not included when purchasing.


Dice the pancetta 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 pancetta to the side to garnish the plate.

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.

Bring the water to a gentle boil and put in the Tonnarelli.

Cook for 3 – 4 minutes depending on preference.

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 water makes into the pan with the Pesto (the starchy pasta water is the secret to getting a good coating of the Pesto on Tonnarelli).

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

Buon Appetito!

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