Trofiette with Genovese Basil Pesto (Plant Based Gourmet)

A timeless classic from Ligurian cuisine, made with simple and natural ingredients. The trofiette pasta blends beautifully with the intense aroma of basil, Mediterranean herbs, and the creaminess of pesto. Fresh, light, and full of flavor, this dish is quick to prepare and perfectly suited for a vegan diet.

1) Bring 700 ml of water to a boil in a non-stick pan.
2) Pour the contents of the package, cover, and cook over medium-low heat for 14 minutes, stirring occasionally. Remove the lid and continue cooking for 2 minutes.
3) Serve with extra virgin olive oil.

Season generously with extra virgin olive oil and grated Parmesan cheese.

Pasta (durum wheat semolina, dehydrated spinach 3%, water) 85.5%, vegetable broth (salt, vegetable protein broth extract (soy and corn), dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), basil 3%, almonds, garlic, extra virgin olive oil, pine nuts. May contain traces of other cereals containing gluten, hazelnuts, celery, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives.

ENERGY KJ/KCAL: 1419/339, TOTAL FAT: 2.1G, - OF WHICH SATURATES: 0.5G, CARBOHYDRATE: 70.5G, - OF WHICH SUGARS: 1.6G, PROTEIN: 9G, FIBER: |