Trofie with a Ligurian Walnut Sauce & a Walnut Crumb (ve.)
Trofie with a Ligurian Walnut Sauce
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Trofie with a Ligurian Walnut Sauce & a Walnut Crumb (ve.)

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 marjoram, garlic and a drop of (plant-based!) 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…

We serve our salsa di noci with trofie, a pasta shape hailing from Golfo Paradiso (Gulf of Paradise) in the Liguria region, which is close to Genova on the Western coast of Italy. However, even despite being so close in proximity, trofie were not commonly found in Genoa until the mid-20th century. The word trofie comes from the Ligurian word strufuggiâ, meaning “to rub”, which is a reference to how the dough is prepared. Trofie are twisted, rolled, and rubbed on a pastry board to give them their unique shape.)

Download this trofie recipe card

Trofie Pasta: Durum Wheat Flour, Salt

Walnut Sauce: Walnuts (Nuts) (47%), Extra Virgin Olive Oil, Almond Milk (Nuts), Marjoram, Garlic, Salt, Black Pepper

Walnut Crumb: Walnuts (Nuts)

  1. Bring a large saucepan of well-salted water to the boil.
  2. Open the pasta pack and place the trofie in the boiling water (leaving
    the rice flour in the pouch) stirring to separate any that stick, for 3-4
    minutes until al dente (check a piece before removing from the pan).
  3. Whilst the trofie cooks, put the walnut sauce in a large pan, stir in 2 tbsp
    (30ml) of cooking water from the pan of pasta, and cover with a lid and
    heat until steaming. Once steaming, immediately turn off the heat.
  4. Transfer the trofie into the sauce.
  5. Plate & garnish with walnut crumb. Buon appetito!

Pasta (per portion) 268kCal

Walnut Sauce: 164kCal

Walnut Crumb: 55kCal

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 marjoram, garlic and a drop of (plant-based!) 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…

We serve our salsa di noci with trofie, a pasta shape hailing from Golfo Paradiso (Gulf of Paradise) in the Liguria region, which is close to Genova on the Western coast of Italy. However, even despite being so close in proximity, trofie were not commonly found in Genoa until the mid-20th century. The word trofie comes from the Ligurian word strufuggiâ, meaning “to rub”, which is a reference to how the dough is prepared. Trofie are twisted, rolled, and rubbed on a pastry board to give them their unique shape.)

Download this trofie recipe card

Ingredients (allergens in bold and underlined)

Trofie Pasta: Durum Wheat Flour, Salt

Walnut Sauce: Walnuts (Nuts) (47%), Extra Virgin Olive Oil, Almond Milk (Nuts), Marjoram, Garlic, Salt, Black Pepper

Walnut Crumb: Walnuts (Nuts)

Method

  1. Bring a large saucepan of well-salted water to the boil.
  2. Open the pasta pack and place the trofie in the boiling water (leaving
    the rice flour in the pouch) stirring to separate any that stick, for 3-4
    minutes until al dente (check a piece before removing from the pan).
  3. Whilst the trofie cooks, put the walnut sauce in a large pan, stir in 2 tbsp
    (30ml) of cooking water from the pan of pasta, and cover with a lid and
    heat until steaming. Once steaming, immediately turn off the heat.
  4. Transfer the trofie into the sauce.
  5. Plate & garnish with walnut crumb. Buon appetito!

Nutrition

Pasta (per portion) 268kCal

Walnut Sauce: 164kCal

Walnut Crumb: 55kCal