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 from 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 velvety texture. 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, despite being so close in proximity, trofie were not commonly found in Genova 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 get their unique twisted shape by rolling and rubbing on a wooden board.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 2-3 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the pesto in a large bowl. Take care to ensure you squeeze all the sauce from the pouch. Add 2 tbsp (30ml) of the boiling cooking water to the pesto and mix together.
- Lift the pasta out of the water and transfer to the pesto. Toss gently to coat.
- Sprinkle over the walnut crumb and the Italian cheese. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semolina, Water, Rice Flour
Walnuts (NUTS) (31%), MILK, Extra Virgin Olive Oil, Vegetarian Grated Cheese (MILK, Salt, Vegetarian Rennet), Pine Kernels, White Bread (WHEAT Flour, Water, Salt, Yeast), Salt, Garlic, Marjoram
Crushed Walnuts (NUTS)
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 873kcal
Following nutritional information is per 100g:
- Energy 1360kJ
- Calories 327kcal
- Fat 15.4g
- Of which saturates 3.0g
- Carbohydrates 35.6g
- Of which sugars 1.5g
- Protein 10.9g
- Salt 0.37g
RECIPE CARD
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