An Italian Feast with M&S
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 320g Fiorelli Pasta
- 1 jar Tomato & Sausage Pasta Sauce
- 1 bag Peppery Italian Style Salad
- 1 Rosemary & Sea Salt Focaccia
- 1 tbsp Green Pesto
- 50g Pitted Hojiblanca Black Olives
- 20g Shaved Parmigiano Reggiano
Method
- Bring a large pan of water to the boil and then add in the pasta. Cook for 8-9 minutes until soft but still a little al dente and then drain.
- In the meantime heat the pasta sauce in another saucepan until warmed through. Mix with the cooked pasta and olives.
- Make the salad by add the leaves to a large bowl and then topping with the parmesan shaving.
- Cut the focaccia into slices and serve on a board alongside the pesto.