Trofie with Walnut Pesto & Pancetta

Serves 1-2


This recipe balances the taste of salty Pancetta & creamy Walnut Pesto for a warming supper dish. You won’t believe it takes only a few minutes to make!

1 × Trofie Pasta (250g & 1kg) - 250g
1 × Walnut Pesto - Frantoio Sant'Agata (90g)

In stock

1 × Pancetta - Sliced - Capreolus Fine Foods (100g)

In stock

1 × Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

In stock

Trofie Pasta (250g & 1kg)
Trofie with Walnut Pesto & Pancetta


SKU Z-Trofie-walnut p-pancetta Category: Tags: , , , , , ,


Prepare: 2 mins
Cooking: 5-6 mins

Storage Instruction

  • 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.

How to prepare our trofie with walnut & pancetta:

  1. 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.
  2. In a large saucepan, add 2.5 litres of salted water and bring to a gentle boil. Cook the Trofie for 3–4 minutes.
  3. 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.
  4. Garnish this dish with a generous sprinkle of Parmigiano Reggiano and the remaining Pancetta on top.
  5. 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.