Consumer Info - Recipes
Trofie with Roasted New Potatoes, Mangetout, Cherry Tomatoes & Pesto alla Genovese Sauce (Makes 2 servings)
Ingredients:
6 small new potatoes, peeled and cut in half
3 tbsp. extra virgin olive oil
1.7 oz. mangetout (sugar snap peas)
sea salt and freshly ground pepper
10 cherry tomatoes
7 oz. trofie (or similar shaped pasta: gnocchi)
jar of SACLÀ Pesto alla Genovese Sauce
Parmesan cheese shavings, to serve
Method:
Preheat oven to 350 degrees F.
Arrange potatoes in a baking tray and roll in olive oil and salt. Place
in the oven and roast until crisp on the outside and soft on the inside
(about 20 minutes).
Turn the potatoes and add the tomatoes and mangetout and continue to cook
for another 10 minutes.
Bring a large pan of salted water to a boil. Add the pasta and cook until
al dente.
Drain thoroughly and add SACLA Pesto alla Genovese Sauce with a tablespoon
of hot water.
Finally, add the roasted vegetables and season well with salt and pepper.
Stir thoroughly and serve garnished with shavings of Parmesan.
Send your favorite recipes using Liberty Richter products and we will send you some money-saving coupons
Please Click here to contact us
©2000 Liberty Richter. All rights reserved.
Home | About Us | Products | In The News | Consumer Info | Contact Us