Bavette 'Pesto alla Trapanese' with almond, basil and sun-dried tomato

The 'Pesto alla Trapanese' could not be missing among our recipes and it is here served with a pasta type that is very popular with the most discerning palates, that is the bronze-drawn bavette.

PREPARATION: in a frying pan or nonstick pot, bring to boil 700ml of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover and cook over a medium-low heat for 12 minutes, stirring occasionally. Add more water if necessary. Take the lid off the pot, then continue to cook for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy. Season to taste with salt, add extra virgin olive oil, and let stand 1 minute before serving.

TIPS : Add 1/4 glass of white wine to the boiling water. Serve with extra virgin olive oil, grated cheese. Add a pinch of sugar.

WINE-PAIRING: Cesanese del Piglio red wine with DOCG label or a medium-bodied red wine.

INGREDIENTS: pasta (durum wheat semolina, water) 83%, tomato 6.5%, almonds, salt, rice flour, basil, celery, onion, carrot, garlic, extra virgin olive oil. It may contain traces of gluten, almonds, hazelnuts, celery, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place and away from light sources.

Pasta origin: Italy.

Made with dehydrated ingredients. To be consumed after cooking.