Spaghetti with Mediterranean almond pesto, dried tomatoes, capers and anchovies.
Store in a refrigerator (+ 4 °) and consume within 48 hours of delivery. Cook the spaghetti (pack 1) in 2l of water with 14 g of salt for 12 minutes. In a saucepan, arrange the Mediterranean pesto (pack 2) and add 50 ml of water. Drain the pasta al dente and finish cooking in the saucepan with the sauce for about 2 minutes. Garnish with the anchovy crusty breadcrumbs (pack 3).
Ingredients: spaghetti, almonds, dried tomatoes, capers, oil, bread, anchovy, aromatic herbs, salt.
Allergens: cereals containing gluten, fish and related products, nuts.
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