Tonnarelli with genovese pesto, potato, string beans and pancetta

Here we have taken our classic tonnarelli al pesto Genovese recipe from 'The Menu', and added pancetta for an extra bite!

All of our Italian ingredients are available in D&C Casa, our alimentari at 17 South Frederick Street.

tonnarelli with pesto  string beans and potato  2 .JPG Thumbnail0

INGREDIENTS - Serves 4-6

400g tonnarelli pasta

200g freshly grated Tuscan Pecorino

200g string beans

1 medium potato


4 heaped tablespoons of fresh Genovese pesto


100g of diced pancetta

1 tbsp of extra virgin olive oil



  • Dice the potato quite small and cook in boiling water, drain and set aside.
  • Cook the string beans 'al dente' in boiling water, drain and set aside.
  • Saute the pancetta in extra virgin olive oil until it gains a nice rosy colour and set aside.
  • Put the pesto in a small bowl and place it over a pot of simmering water for 1 minute less than the recommended cooking time and drain.
  • Transfer the pasta to a large warm serving bowl, stir in the potato, string beans, warm pesto, pancetta and plenty of freshly grated Tuscan Pecorino cheese and serve.






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