Made with artisan trofiette, basil and pine nuts, the Genoese pesto can be cooked in just a few minutes with just the addition of water and EVO oil.
 
They contain no chemical additives, only natural ingredients and no animal derivatives, which are also suitable for vegan or vegetarian diets.
 
They are exquisite and ideal for those who do not have time to cook but still want to enjoy a real, nutritious and tasty dish.
 
Perfect to serve even for an informal dinner, they will surely be appreciated by everyone. Try it to believe it!
 
PREPARATION: In a non-stick pan or saucepan, bring 700ml water and 2 or more tablespoons of extra virgin olive oil to the boil.
 
Pour the contents of the bag, cover and cook over medium-low heat for 14 minutes, stirring occasionally. Add more water if necessary. Remove the lid and cook until the water is almost COMPLETELY ABSORBED and the sauce is creamy, 2 minutes or longer. Season with salt, add EVO oil and let rest for 1 minute before serving.
 
TIPS: Season generously with extra virgin olive oil and grated Parmesan.
 
WINE COMBINATION: Falanghina or another white wine.
 
INGREDIENTS: Pasta (durum wheat semolina, dehydrated spinach 3%, water) 85.5%, vegetable broth (salt, extract of soy and corn protein broth, dehydrated vegetables in different proportions (potato, carrot, onion, garlic, parsley, CELERY, tomato), Corn seed oil.), basil 3%, ALMONDS, garlic, extra virgin olive oil, pine nuts. May contain traces of: other cereals containing GLUTEN, HAZELNUTS, CELERY, TUNA, MUSTARD, SEPIA, EGGS. Contains no added glutamate, chemical ingredients or animal derivatives. Store in a cool, dry place away from light sources. Origin of the pasta: Italy. Made from dehydrated ingredients. To be consumed after cooking.
 
NET WEIGHT: 200g
 
COOKING TIME: 16 minutes
 
SERVINGS: 2