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Bavette with red pesto "alla Trapanese"
Bavette bronze-extruded pasta from Gragnango I.G.P. with red pesto sauce "alla Trapanese" - 200g, 2 servings
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Bavette pasta is perfect in almost any dish but we prefer them with red pesto made according with Trapani (Sicily) recipe. You will have just to add grated cheese. It is a tasty recipe from Italian tradition, recommended for refined taste lovers.
Preparation: bring 1/3 cup of water and 2 tbsp of Extra Virgin Olive Oil to a boil in a large non-stick skillet or pan. Add the contents of the package, cover and cook until most of the water has absorbed.
Useful tips: serve with extravirgin olive oil and grated Parmesan cheese. Add some fresh parsley, 2 tomatoes and 1/2 diced mozzarella cheese.
Wine suggestion: Brindisi Rosato DOC or medium bodied rosé wine.
Ingredients: durum wheat semolina pasta, tomato sauce, basil, almonds, garlic, salt.
- Tempo di cottura
- 12 minutes
- Main ingredients
- Primo Piatto
- Ideali per