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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!

Product Quantity

Trofie Pasta (250g & 1kg)


Walnut Pesto - Frantoio Sant'Agata (90g)


In stock


Pancetta - Sliced - Capreolus Fine Foods (100g)


In stock


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)


In stock

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

About Trofie with Walnut Pesto & Pancetta

Prepare: 2 mins
Cooking: 5-6 mins

Storage Instuctions

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.



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.

Cooking Instructions

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.