Trofie with Walnut Pesto & Pancetta
Jun
A more ‘off the beaten track’ recipe… but no less classic or delicious! When people think of pesto they immediately think of green or red but have you considered walnut? Walnuts add a creaminess, nuttiness without the sharpness of the basil or sundried tomato. It is a more subtle flavour that is one of Italy’s hidden classics. With walnut pesto we combine our delightfully rolled vegan trofie pasta. Our trofie is vegan because we make it in the time-tested manner of only using the highest quality durum wheat flour blend from a small Italian quality producer and nothing else.
The origin of trofie itself is unclear; some say it comes from old Ligurian, other historians claim that it originates from ancient Greece. Either way, we just know that it is delicious with walnut pesto, crispy Pancetta and a sprinkle of Parmesan.
INGREDIENTS
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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 La Pasta Fresh Trofie
- 1 x 90g Walnut Pesto
- 1 x 100g Pancetta Sliced (Capreolus Fine Foods)
- 1 x 30g Parmigiano Reggiano
You will also be able to remove the ingredients you might already have at home!
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METHOD
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 trofie
Cook for 3 – 4 minutes depending on preference
Put the pesto in a pan with the pancetta and transfer the trofie 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)
Stir the pesto into the trofie gently and plate with Parmesan and the remaining Pancetta on top as a garnish
Buon Appetito!
Ingredients
Directions
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 trofie
Cook for 3 – 4 minutes depending on preference
Put the pesto in a pan with the pancetta and transfer the trofie 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)
Stir the pesto into the trofie gently and plate with Parmesan and the remaining Pancetta on top as a garnish
Buon Appetito!