£16.80
A bold and vibrant pasta that brings together the best of Mediterranean flavour.
The twists of fusilli catch every drop of tangy red pesto, while briny olives add a tart contrast that wakes up the palate. Finished with a generous spoonful of creamy Burrata, this dish is rich, bright, and effortlessly satisfying.
Simple ingredients, striking flavour – ready to enjoy in minutes.
You may also like…
Price range: £4.00 through £12.80
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.
Buon Appetito!
Fusilli: Pasta (100%) – Flour 00 (WHEAT, Calcium, Iron, Niacin, Thiamine), Pasteurised EGG (30%), Durum WHEAT Flour, Salt. (Dusted with rice flour)
Red Pesto: Extra virgin olive oil 50%, sun-dried tomatoes 24%, concentrated basil, cashews (NUTS), rice flour, salt, corn starch, wine vinegar, garlic, oregano, mature cheeses, Parmesan cheese (MILK, salt, rennet), acidity regulator: lactic acid E 270.
Taggiasca Olives: Olives pitted Taggiasca 70%, extra virgin olive oil 29%, herbs (including thyme and rosemary), acidity corrector: citric acid E330
Burrata: MILK, cream, salt, rennet, acidity regulator.
Parmesan: MILK, Salt, Rennet.
WHEAT, EGG, NUTS, MILK.
Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.
| Energy (KJ)/100g | 1202 |
|---|---|
| Energy (Kcal)/100g | 284 |
| Fat/100g | 5.9 |
| Of which Saturated/100g | 0.8 |
| Carbohydrate/100g | 42.5 |
| Of which Sugar/100g | 1.4 |
| Protein/100g | 17.8 |
| Salt/100g | 0.7 |
Keep refrigerated below 5C.
Once opened consume within 3 days.
Suitable for Freezing. Freeze on day of purchase and consume within 3 months, cook from frozen.
By entering your email you agree to our Terms & Conditions + Privacy Policy, including receipt of emails and promotions. You can Unsubscribe at any time, but why would you? You’ll be the first to know about anything new and exciting.
