Tesco Farfalle Pasta Bows 500G

Dried farfalle pasta made with durum wheat semolina

S$ 2.75
/500g

Product details

Information

Ingredients:

Durum Wheat Semolina

Allergy Information:

Allergy Advice! For allergens, including cereals containing gluten, see ingredients in bold.

Storage:

Store in a cool, dry place and once opened use tab to reaseal.

Produced in:

Italy

Hob:

Time:
10-12

Instructions:
Allow approximately 75g per person. Add the pasta to a large pan of boiling, slightly salted water, stir and return to the boil. Cook for 10-12 minutes, drain well and serve immediately.

Cooking Precautions:

Not suitable for microwave cooking. All appliances vary these are guidelines only.

Number Of Uses:

6

Recipes:

Farfalle with Salmon and Cream Cheese
Cooking Time: 10-15 minutes

Ingredients
300g Tesco Farfalle
5 tbsps cream cheese
1 tbsp fresh dill, finely chopped
30g capers, drained and rinsed
100g smoked salmon, cut into bitesize pieces
Juice of 1 lemon
Handful of chives, finely chopped.

Method
1.Cook the pasta according to the pack instructions, drain and reserve 4 tablespoons of cooking water. Return the drained pasta to the saucepan.
2. Gently combine the cream cheese, dill, capers and salmon into the pasta. Gradually add the reserved water and lemon juice a little at a time to create a thin sauce that coats the pasta evenly.
3.Serve immediately and sprinkle with chives.

* Or for a quicker recipe, simply use one of our delicious Tesco Pasta Sauces!

Serving Suggestions:

4

Net Contents:

500g e

Name and Address:

Tesco Stores Ltd.,
Welwyn Garden City AL7 1GA,
U.K.

Nutrition

Nutrition
Typical ValuesAs sold 100g containsAs sold each serving (75g) contains
Energy 1526kJ (360kcal) 1145kJ (270kcal)
Fat 1.4g 1.1g
Saturates 0.3g 0.2g
Carbohydrate 73.0g 54.8g
Sugars 2.4g 1.8g
Fibre 2.6g 2.0g
Protein 12.5g 9.4g
Salt 0.1g 0.1g
*Reference intake of an average adult (8400 kJ / 2000 kcal) - -

Other Nutrition Info:

75g of uncooked farfalle weighs approximately 170g when cooked.

Using product information

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