Indulge in a delightful pasta dish featuring Trofie, a unique twisted pasta perfect for capturing flavours. This dish is beautifully complemented by a rich and creamy walnut pesto, offering a nutty and earthy depth. Crispy, flavourful guanciale adds a savoury touch, creating a blend of textures and tastes that will tantalise your taste buds. Perfect for a warm, cosy dinner or a special occasion, these Trofie with Walnut Pesto & Guanciale are sure to impress.
Trofie with Walnut Pesto & Guanciale
Serves 1-2
£16.03
- Fresh Pasta Delivery
- 100+ Great Taste Awards
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About Trofie with Walnut Pesto & Guanciale
Please note: The picture shown is for illustration purposes only. You will receive what is listed above to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.
Cooking Instructions
Fresh: Cook for 4-5 minutes in salted boiling water.
Frozen: Cook for 5-6 minutes in salted boiling water.
- Dice the Guanciale 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 Guanciale aside.
- Add 2.5 litres of salted water in a large saucepan and bring to a gentle boil. Cook the Trofie for 4-5 minutes.
- Put the Pesto in the frying pan with the Guanciale 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 Guanciale on top.
Buon Appetito!
Ingredients
Trofie Durum Pasta: Durum (Wheat) Flour, Water. Dusted with rice flour.
Walnut Pesto: Extra virgin olve oil 33%, Walnuts (Nuts) 27%, Cashews (Nuts), Whey (Milk), Rice flour, Salt, Corn starch, Wine vinegar, garlic, Aged cheeses, Parmigiano Reggiano (Milk, Salt, Rennet), Marjoram, Acidity regulator: lactic acid E 270, citric acid E 330.
Guanciale: Pork, salt, Telicherry Pepper & Juniper Berries.
Parmesan: Milk, Salt, Rennet.
Nutritional Facts
| Energy (KJ)/100g | 1070 | 2783 | 2987 | 1633 | ||
|---|---|---|---|---|---|---|
| Energy (Kcal)/100g | 252 | 674 | 714 | 392 | ||
| Fat/100g | 1.0 | 62 | 72.4 | 28 | ||
| Of which Saturated/100g | 0.1 | 8.6 | 36.2 | 19 | ||
| Carbohydrate/100g | 50.6 | 20 | 0.5 | 0 | ||
| Of which Sugar/100g | 1.0 | 5.8 | 0.5 | 0 | ||
| Protein/100g | 9.3 | 7 | 10.7 | 33 | ||
| Salt/100g | 0.0 | 1.7 | 3.98 | 1.6 |
Allergens
Wheat, Milk, Nuts.
Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.
Storage Instuctions
Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen..