Creste di Gallo, Olives & Red Pepper Pesto

Serves 1-2

This recipe is surprisingly simple to prepare, yet results in a sophisticated and luxurious dish. The star of the show is Nduja, a spreadable pork salami with a fiery kick, balanced here by the sweet notes of a creamy Red Bell Pepper Pesto. We provide fresh Create di Gallo, made in our London pastificio, as well as the Taggiasche Olives and Red Bell Pepper Pesto, made by Frantoio Sant’Agata, a small oil mill on the Ligurian Coast.

All you need is Nduja, a splash of white wine, and a handful of spinach leaves to make this beautiful dish.

Product Quantity

Creste di Gallo Egg Pasta (250g)


Taggiasche Olives, Pitted - Frantoio Sant'Agata (90g)


In stock


Crema di Peperoni - Red Bell Pepper Pesto - Frantoio Sant'Agata (90g)


In stock


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

SKU Z-CresteDiGallo-TOlives-RedPepperPesto Categories: , , Tags: , , , ,
About Creste di Gallo, Olives & Red Pepper Pesto

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. Start by preparing the sauce; warm one heaping tablespoon of Nduja in a frying pan on medium heat. Once melted, add a splash of white wine and mix well.
  2. Once the white wine has reduced by half, add your olives and some of their fragrant oil from the jar. Let the sauce gently simmer.
  3. Meanwhile, bring 2.5 litres of salted water to a boil in a large saucepan. Put in the Creste di Gallo and cook for 4-5 minutes.
  4. Transfer the cooked pasta into the bubbling sauce with a slotted spoon, making sure some of the starchy pasta water makes it in as well. Add the Red Bell Pepper Pesto and gently mix. Add a couple of tablespoons of pasta water to loosen the sauce if it is too dry.
  5. Garnish with a few leaves of fresh spinach and a sprinkle of Parmigiano Reggiano over the top.
  6. Once the pasta is well coated, remove your frying pan from the heat and sprinkle a handful of Parmiggiano Reggiano. Toss until the creamy sauce comes together.

Buon Appetito!

Creste di Gallo Egg Pasta: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Red Bell Pepper Pesto: Peppers 47%, extra virgin olive oil 34%, Cashews, corn starch, rice flour, sea salt, wine vinegar, garlic powder, acidity regulator: lactic acid.

Olives: Olives pitted Taggiasca 70%, extra virgin olive oil 29%, herbs (including thyme and rosemary), acidity corrector: citric acid E330.

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 1185 1777 1493 1633
Energy (Kcal)/100g 280 432 363 392
Fat/100g 4.0 44 38 28
Of which Saturated/100g 1.1 6.7 8.2 19
Carbohydrate/100g 47.7 1.5 1.6 0
Of which Sugar/100g 1.3 1.5 1.6 0
Protein/100g 12.6 4.6 1.5 33
Salt/100g 0.7 3.7 3.0 1.6

Wheat, Egg, Cashew, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep Refrigerated at 0-5C.
Fresh Pasta: Once opened consume within 2 days.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 1 month. Cook from frozen.

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