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Tonnarelli with Cream of Walnut Pesto, Walnut Crumb & Parmesan

This is a classic dish from Genova that is very rarely available in other parts of Italy, let alone outside of lo stivale (meaning 'the boot', i.e. Italy). Some people from outside of "Zena" (Genova in the Genovese dialect) call this sauce pesto di noci, which, for a born and bred Genovese like our founder Alessandro, is wrong.

It is, more properly, salsa di noci (or 'sarsa de noxi' in local Genovese). Our salsa di noci is made with beautiful Sorrento walnuts sourced in Campania. It’s a simple but incredibly elegant sauce, highlighting the subtle flavour of the walnuts by quietly featuring fresh oregano, garlic and a drop of milk - which gives salsa di noci its remarkable velvet texture - in the background. Belin! (You may need to Google this - it’s another local Genovese term…)

The sauce is paired with hand-crafted, fresh tonnarelli from Lazio, the home region of Roma, the Italian capital. Tonnarelli are like a square spaghetti - indeed, they are often referred to as spaghetti quadrati, or, more usually, spaghetti alla chitarra. Coated with our homemade salsa di noci, it’s a pasta pairing made in heaven. Or Italy.

Photo by: @notquiteenough

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Tonnarelli with Cream of Walnut Pesto, Walnut Crumb & Parmesan
Grams
Calories
Tonnarelli 
160g 550kcal
Cream of Walnut Pesto
80g 500kcal
Walnut Crumb
10g 55kcal
Parmesan
10g 25kcal

Please note the above nutritional guidance is based on our estimates only. 

Story

This is a classic dish from Genova that is very rarely available in other parts of Italy, let alone outside of lo stivale (meaning 'the boot', i.e. Italy). Some people from outside of "Zena" (Genova in the Genovese dialect) call this sauce pesto di noci, which, for a born and bred Genovese like our founder Alessandro, is wrong.

It is, more properly, salsa di noci (or 'sarsa de noxi' in local Genovese). Our salsa di noci is made with beautiful Sorrento walnuts sourced in Campania. It’s a simple but incredibly elegant sauce, highlighting the subtle flavour of the walnuts by quietly featuring fresh oregano, garlic and a drop of milk - which gives salsa di noci its remarkable velvet texture - in the background. Belin! (You may need to Google this - it’s another local Genovese term…)

The sauce is paired with hand-crafted, fresh tonnarelli from Lazio, the home region of Roma, the Italian capital. Tonnarelli are like a square spaghetti - indeed, they are often referred to as spaghetti quadrati, or, more usually, spaghetti alla chitarra. Coated with our homemade salsa di noci, it’s a pasta pairing made in heaven. Or Italy.

Photo by: @notquiteenough

Ingredients

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Recipe Card

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Nutrition

 
Tonnarelli with Cream of Walnut Pesto, Walnut Crumb & Parmesan
Grams
Calories
Tonnarelli 
160g 550kcal
Cream of Walnut Pesto
80g 500kcal
Walnut Crumb
10g 55kcal
Parmesan
10g 25kcal

Please note the above nutritional guidance is based on our estimates only.