$3.48
Red Pesto is the mediterranean condiment par excellence, simply and tasty
Semi-concentrated tomato paste 38.2%, sunflower oil, cashew nuts, sun-dried tomatoes 7.1%, cheese (cow’s milk, sheep’s milk, salt, rennet) 5.8%, Grana Padano cheese (contains milk and lysozyme from egg) 5.6%, basil, salt, extra virgin olive oil, garlic, emulsifying agent (soya lechitin), chilli pepper, acidity regulator E330. Allergens: Soya, Milk, Cashew nut, Egg (lysozyme). May contain traces of other nuts e peanuts
Semi-concentrated tomato paste 38.2%, sunflower oil, cashew nuts, sun-dried tomatoes 7.1%, cheese (cow’s milk, sheep’s milk, salt, rennet) 5.8%, Grana Padano cheese (contains milk and lysozyme from egg) 5.6%, basil, salt, extra virgin olive oil, garlic, emulsifying agent (soya lechitin), chilli pepper, acidity regulator E330. Allergens: Soya, Milk, Cashew nut, Egg (lysozyme). May contain traces of other nuts e peanuts
Ideal with any type of pasta. You can pour it directly on the freshly drained pasta and enjoy the taste
Ideal with any type of pasta. You can pour it directly on the freshly drained pasta and enjoy the taste
Ingredients
90gr of Pasta, Half jar of Red Pesto, salt
90gr of Pasta, Half jar of Red Pesto, salt
Guidelines
Bring a pot of salted water to a boil. Add the pasta and cook for time indicated. In the meantime, put a bit of oil, butter and grated lemon zest in a pan. Melt the butter and barely brown the lemon zest. At this point, let’s combine the pasta, some cooking water and lemon juice. Now we complete the cooking of the pasta “risottandola” so as to make it well flavoured
Bring a pot of salted water to a boil. Add the pasta and cook for time indicated. In the meantime, put a bit of oil, butter and grated lemon zest in a pan. Melt the butter and barely brown the lemon zest. At this point, let’s combine the pasta, some cooking water and lemon juice. Now we complete the cooking of the pasta “risottandola” so as to make it well flavoured
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