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

1. 1. Bring approx. 2.5 litres of salted water to a boil. Add your Pappardelle and cook for 4-5 minutes.
   2. Gently warm your Reb Bell Pepper Pesto in a frying pan whilst the pasta is cooking.
   3. Carefully remove the Pappardelle and place within the Pesto, ensuring to take some pasta water with them. It’ll slightly liquidise the Red Bell Pepper Pesto, ensuring a better coating of the Pappardelle.
   4. Carefully serve and garnish with some Parmigiano Reggiano.

Buon Appetito!

Wildfarmed Pappardelle: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Wildfarmed Wheat Flour, Free Range Pasteurised Egg, Water, Salt. Dusted with rice flour.

Red Bell Pepper Pesto: Peppers 47%, Extra Virgin Olive oil 34%, Cashews (Nuts), Corn Starch, Rice Flour, Sea Salt, Wine Vinegar, Garlic Powder, Acidity Regulator: Lactic Acid

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk, Nuts.

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 3 months. Cook from frozen.