Trapanese‑Style Bavette with Tomato Pesto, Almonds and Basil

Our bavette meet Trapanese red pesto, a Sicilian tradition born in the streets of Trapani where the scent of toasted almonds and ripe tomatoes blends with fresh basil. A dish that celebrates colors, flavors, and simplicity, bringing a corner of Sicily straight to the table.

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.

Add 1/4 cup of white wine to the boiling water. Serve with extra virgin olive oil and grated cheese. Add a pinch of sugar.

Pasta (durum wheat semolina, water) 83%, tomato 6.5%, almonds, salt, rice flour, basil, celery, onion, carrot, garlic, extra virgin olive oil. May contain traces of other cereals containing gluten, hazelnuts, soy, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives.

Energy 1459 kJ / 344 kcal, Total Fat 3.6 g, of which Saturates 1 g, Carbohydrate 64 g, of which Sugars 5.6 g, Protein 13.1 g, Fiber 4.5 g, Salt 2.2 g |