Hazelnut Pesto 190 grams

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

Consumer warnings:
product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

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.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

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.