Almond Pesto 190 grams

ALMOND (60%), sunflower oil, salt, pepper.

Consumer warnings:
product may contain shell fragments.

(in MAIUSCOLO sono evidenziati gli allergeni presenti).

Calories 742 Kcal/3057.9 KJ, Fat 74.2 g, Saturated Fat 7.5 g, Total Carbohydrates 2.5 g, Sugars 2.0 g, Protein 12.1 g, Fiber 7.0 g, Salt 1.019 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.

CASERECCE WITH EGGPLANT, BACON AND ALMOND PESTO
Ingredients
160 g of Caserecce
190 g of Almond Pesto
1/2 aubergine
110 g of smoked bacon
3 spoons of extra virgin olive oil
1 clove of garlic
20 ml of white wine
salt to taste
Preparation
First wash and dry 1/2 eggplant. Cut it into small cubes and keep aside. Take a large saucepan and put the crushed garlic clove and extra virgin olive oil inside. Turn the heat on to a medium flame and when the garlic is golden, add the half aubergine and then also the diced smoked bacon.
Sauté over high heat for a couple of minutes, then pour in the white wine. Let the wine evaporate, after which lower the flame and cover with a lid; cook the sauce over low heat for about 10-15 minutes.
After this time check that the aubergines have become tender, finally remove the garlic clove and season with salt. Keep the sauce warm and proceed with cooking the pasta.
Cook the Caserecce in plenty of salted water and when they are al dente, drain them and dress them with the ready-made Almond Pesto.
Stir vigorously and finally add the aubergine and pancetta sauce delicately.
Serve the pasta piping hot and consume immediately.