Barilla Pesto Genovese Sauce
100% Italian fresh basil, now with PDO Parmigiano Reggiano. Created from the perfect match between the freshness of 100% Italian basil harvested at dawn and the authentic taste of the PDO Parmigiano Reggiano with top quality extra virgin olive oil. Recipe that is born in Genoa, Itaaly. Get to ook authentic Italian pesto alla genovese every time, right in your own kitchen. No need to cook, ready to season your pasta, anytime.
Basil that is freshly harvested from the farm, washed, dried, and monitored with utmost care, and expertly ied with Parmigianno Reggino.The perfect sasuce to try with Barilla Spaghetti
Barilla has over 130 years of Italian passion and expertise that go well into their products.
Low in saturated fat and rich in vitamins and minerals. Packed with lycopene, an antioxidant that plays a big role in the protection from cancer.
- - Gluten free
- - Soy-free
- - Vegetarian
Sunflower seed oil, fresh basil 30%, cashews, Parmigiano Reggiano PDO cheese 5% (milk), soluble maize fibre, whey powder (milk), salt, milk protein, extra virgin olive oil 1%, sugar, basil extract, natural flavourings (milk), acidity regulator: lactic acid, garlic. May contain other tree nuts.
Storage: Refrigerate after opening.
Consume within 3-5 days.
Freeze remaining sauce in a freezer safe container.
Shelf life: 3-5 days refrigerated after opening, 3 months frozen.
Barilla Spaghetti with Pesto Genovese, Chicken and Cherry Tomatoes
*recipe from barilla.com
Serves 4 people
340g Barilla® Spaghetti
1 Jar Barilla Pesto Genovese
80g Pancetta, skin removed and finely chopped
1 Leek, diced 0.5cm cubes
1 Clove garlic, crushed
250g Chicken breast, skin off, diced 1cm cubes
½ Glass of white wine
1 Punnet of cherry tomatoes, halved
50ml Extra virgin olive oil
Rock salt, for pasta water
Salt and pepper, to taste
Heat a large fry pan, add oil and pancetta. Add the leek and garlic and cook together for a few minutes until golden. Add the chicken and season to taste
Add the wine and allow it to evaporate. Add the tomatoes and cook for 5 minutes on a low heat. Stir occasionally
Bring plenty of water to the boil. Use a large pan and add rock salt (7g salt per 1l water). Once water is boiling, add pasta and cook as per instructions on the pack.