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£3.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Make the pesto first. Process the basil leaves with the garlic, pine nuts and cheese in a blender, or pound together in a pestle and mortar to give a coarse paste. Gradually add the olive oil, processing in bursts to a thick but not smooth paste. Check the seasoning.
Cook the pasta and potatoes together in a large pan of boiling water for 10 minutes, then add the beans and cook for 5 minutes more until tender. Drain and return to the pan.
Add the pesto and sardines to the pasta, toss together, then serve with the cheese.
Make this for two and keep the leftovers in the fridge overnight for a perfect packed lunch dish.
Typical values per serving when made using specific products in recipe
Energy | 2,618kJ/ 624kcals |
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Fat | 31g |
Saturated Fat | 5.9g |
Carbohydrates | 59g |
Sugars | 2.7g |
Fibre | 4.5g |
Protein | 24g |
Salt | 0.3g |
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