Fresh Stir-In Basil Pesto Sauce Waitrose 145g
Cook 250g of fresh egg penne pasta, drain and add Waitrose Green Basil Pesto. Ensure the pasta is piping hot to allow the heat of the pasta to melt the sauce
Preparation and Usage
Cook 250g of fresh egg pasta, drain and add Waitrose Green pesto with basil. Ensure the pasta is piping hot to allow the heat of the pasta to melt sauce.
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Cook 250g of fresh egg pasta, drain and add Waitrose Green pesto with basil. Ensure the pasta is piping hot to allow the heat of the pasta to melt the sauce.
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Country of Packing
Film - Plastic - Not Currently Recycled;
Lid - Plastic - Check Local Recycling;
Pot - Plastic - Check Local Recycling;
Sleeve - Card - Widely Recycled
Full Product Name:
A pesto made with basil, medium fat hard cheese, toasted pine nuts and extra virgin olive oil (6%)
Keep refrigerated below 5°C. Once opened, consume within 2 days. Do not exceed the use by date.
Freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost fully before use: do not refreeze once defrosted.
For use by date see top of pack.
Allergy Advice: For allergens see highlighted ingredients
Basil (26%), Olive Oil, Water, Medium Fat Hard Cheese (Milk), Toasted Pine Nuts, Extra Virgin Olive Oil (6%), Concentrated Lemon Juice, Garlic Purée, Salt, Potato Starch
Suitable for Vegetarians
|Typical Values||as sold per 100g|
|of which saturates||6.8g|
|of which sugars||1.7g|
|This pack contains 2 servings|
This veggie pasta dish is perfect for entertaining - it can be made ahead, leaving you free to chat to your guests.
2 hrs 5 mins
Puff pastry is ideal for canapés. Try twisted with cream cheese and pesto then baked until crispy.
Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper
Providing something hot to eat is the hardest challenge (on the run), and although flasks of soup provide scope for spillage and mess, I fell they are worth the risk. This soup - my all-time most-requested - has the bonus, too of being so simple to make, you can do it while you stumble about the kitchen at breakfast. While you can make it with pesto from a jar, the difference when you use the "fresh" stuff in a tub that you find in chiller cabinets in the supermarkets is astonishing. I think soups taste better made in a blender rather than a food processor, and it's best to use a blender which has a central plug in the lid that you can remove to stop pressure building up - which, in turn, prevents you getting soup all over you or your walls. That would not be a good start to the day.
Vibrant Mediterranean flavours stand out with this pork dish. Like this recipe? You’ll find lots more like it at Waitrose.com
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