Hazelnut Pesto 190 grams

HAZELNUT (70%), sunflower oil, salt, pepper.

Consumer warnings:
product may contain shell fragments.

(in MAIUSCOLO sono evidenziati gli allergeni presenti).

Calories 732 Kcal/3015.4 KJ, Fat 73.9 g, Saturated fat 6.2 g, Carbohydrates 4.3 g, Sugars 2.9 g, Protein 9.7 g, Fiber 5.7, Salt 1.025 g.

*Tali valori sono suscettibili di variazioni in funzione dei lotti di produzione e dell’annata di raccolto. Pertanto, la confezione del prodotto può contenere informazioni diverse rispetto a quelle mostrate sul nostro sito. Si prega di leggere sempre l’etichetta, gli avvertimenti e le istruzioni fornite sul prodotto prima di utilizzarlo o consumarlo.

12 months from the production date.
Keep in a cold and dry place.
Once opened, consume quickly. Store in the fridge making sure that the oil level covers the entire product.
The product will keep intact for up to 1 week after opening, provided the above storage requirements are met.

PACCHERI WITH HAZELNUT PESTO, FRIED EGGPLANT AND GRANA PADANO FLAKES
Ingredients (for 2 people):
- 180 g paccheri
- 1/2 packet Sciara Hazelnut Pesto
- 1 eggplant
- Grana Padano flakes, salt to taste
Preparation:
Wash and dry the eggplant; cut it into not too small cubes and fry them in plenty of seed oil (preferably peanut oil). When the aubergines are perfectly golden, drain them on absorbent kitchen paper and add a pinch of salt. Keep warm and proceed with cooking the pasta.
Cook the paccheri in plenty of salted water, cook them well as this type of pasta tends to always remain al dente. As soon as the paccheri are cooked, drain them and season them first with the Hazelnut Pesto, then add the aubergine cubes and finally decorate the dishes with flakes of Grana Padano. Eat the pasta piping hot.