DO NOT THAW / COOK FROM FROZEN
Servings
2 servings
Serve with
Kale Pesto
Pesto alla Trapanese
Ingredients
Dough : Semolina, 00 Flour, Water & Salt
Best Before
Consume within 3 weeks
Cooking Time
Add the frozen pasta to a pot of generously salted boiling water and lower the heat to medium. Cook for 6-7min (test one). In a big bowl (not on the heat) mix your pesto with a little pasta cooking water to help emulsify, add your pasta and toss to coat.
Top with Parmigiano Reggiano.
