"Trofiette alla Genovese", Italian pasta with basil pesto sauce

Prepared with handcrafted trofiette, basil and pine nuts, the trofiette with 'Genovese' pesto sauce are ready to cook in a few minutes with just the addition of water and extra virgin olive oil.

They do not contain chemical additives but only natural ingredients and no animal derivatives. They are also perfect for vegan or vegetarian diets.

PREPARATION: in a frying pan or nonstick pot, bring to boil 650ml of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover and cook over a medium-low heat for 10 minutes, stirring occasionally. Add more water if necessary. Take the lid off the pot, then continue to cook for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy. Season to taste with salt, add extra virgin olive oil, and let stand 1 minute before serving.

TIPS: season generously with extra virgin olive oil and grated Parmesan cheese.

WINE-PAIRING: still white wines.

INGREDIENTS: pasta (durum wheat semolina, dehydrated spinach 3%, water) 85,5%, vegetable broth (salt, soy and corn protein extraction for broth, dehydrated vegetables in varying percentages (potato, carrot, onion, garlic, parsley, celery, tomato), corn seed oil), basil 3%, almonds, garlic, extra virgin olive oil, pine nuts. It may contain traces of gluten, almonds, hazelnuts, celery, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place and away from light sources.

Pasta origin: Italy.

Made with dehydrated ingredients. To be consumed after cooking.