• Linguine trafilate al bronzo con pesto di basilico alla Genovese (Vegan) | TIBERINO 1888
  • Linguine trafilate al bronzo con pesto di basilico alla Genovese (Vegan) | TIBERINO 1888
  • Linguine trafilate al bronzo con pesto di basilico alla Genovese (Vegan) | TIBERINO 1888
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Bronze-Drawn Linguine with Basil Pesto alla Genovese

Bronze-Drawn Linguine with Basil Pesto alla Genovese

2 - 3 servings | 200 g | Plant based
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Customers rate us 4.9/5 based on 247 reviews.
  • Made in Italy
  • 100% Natural
  • GMO Free
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DESCRIPTION

Our bronze-cut linguine meet Genovese pesto, a classic of Ligurian tradition born in the alleys of Genoa amid the scent of fresh basil and toasted pine nuts. A vegan dish that embodies simplicity, freshness, and authenticity, ready to tell the story of a recipe cherished for generations.

PREPARATION

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 10 minutes, stirring occasionally. Remove the lid and continue cooking for 2 minutes.
3) Serve with extra virgin olive oil and grated cheese.

SUGGESTIONS

INGREDIENTS

Pasta (durum wheat semolina, water) 88%, rice flour, basil 2.5%, salt, almonds, garlic, extra virgin olive oil, pine nuts. May contain traces of other cereals containing gluten, hazelnuts, soy, celery, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives.

NUTRITIONAL VALUES

ENERGY KJ/KCAL: 1507/355, TOTAL FAT: 3.5G, - OF WHICH SATURATES: 1G, CARBOHYDRATE: 67.5G, - OF WHICH SUGARS: 4G, PROTEIN: 13.1G, FIBER: 3.4G, SALT: 2G |

Customer Reviews

Based on 24 reviews
83%
(20)
17%
(4)
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100.0
M
Madeleine Coury
Je ne m'en lasse pas

Vraiment exceptionnelle ce pesto bien dosé

m
maverickguy

I love this brand of pastas. I know they are a little expensive, but when you don't know what to make for dinner or are low on supplies, these are great to have in your pantry. And SO easy to make using only one pan instead of having to boil pasta in another pot. You can add all kinds of things into the dish to make it different, I love adding shrimp the last few minutes of cooking. Or you can add other vegetables etc... I have found sometimes the pasta is a little undercooked at the end, so you can add a little more water and cook a little longer until you get the pasta to the desired doneness.

m
maverickguy

I love this brand of pastas. I know they are a little expensive, but when you don't know what to make for dinner or are low on supplies, these are great to have in your pantry. And SO easy to make using only one pan instead of having to boil pasta in another pot. You can add all kinds of things into the dish to make it different, I love adding shrimp the last few minutes of cooking. Or you can add other vegetables etc... I have found sometimes the pasta is a little undercooked at the end, so you can add a little more water and cook a little longer until you get the pasta to the desired doneness.

w
wiggles

Quick, easy and scrumptious! Paired with bread and a salad…just 15 minutes.

w
wiggles

Quick, easy and scrumptious! Paired with bread and a salad…just 15 minutes.

123

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How it works

Prepare Tiberino dishes in 3 Steps

1) Unwrap and let yourself be enchanted

Open the package and dive into a world of excellence: 100% natural ingredients, carefully selected and strictly Italian. Authentic tradition is ready to offer you a unique and delicious experience.

2) One pot, a universe of aromas

Add water, let the aroma fill your kitchen, and in just a few minutes, the magic comes to life. Because things done well don't need complication.

3) A journey through the flavors of Italy

With a single stir, your gourmet dish comes to life, delivering an explosion of authentic flavors that tell the story of passion and the art of Italian cuisine, ready to delight every palate.

Passion for good food since 1888

100% natural ingredients, unique recipes and pure passion, for over a century.

"For us it's not just a job. It's a tradition, a family passion, passed down from generation to generation."

Nicola Tiberino 1906