Farfalle Cacciatora

Ingredients (10 servings)

Amount	Measure	Name
600	g	KNORR COLLEZIONE ITALIANA Farfalle Tricolore
150	g	Onions
50	g	Cheese, Parmesan
1	l	KNORR Collezione Italiana Chasseur
50	g	FLORA Original 500g
5	g	KNORR PRIMERBA Bouquet a l'Italienne Herb Paste
3	g	Herb, basil fresh chopped

Preparation

Advanced Preparation.
Warm serving dishes. Place a large pan of water on to a high heat and bring to the boil. Place the pasta in the boiling water and cook al dente. Drain and use. If not using straight away, wash under cold water, drain, place in a dish, cover, label and refrigerate.

Method.

1. Prepare and chop onions and grate parmesan.

2. Decant the sauce into a heavy bottomed pan and place over a medium heat, bring to the boil. Cover and place in a bain marie till required.

3. Place the FLORA in a sauté pan raise to a medium to high heat, add the Italian paste, onions and garlic paste and cook till the onions are tender. .

4. Add the pasta to the onion mix toss gently till pasta is
coated in the herb and FLORA mix and thoroughly cooked through.

5. Serve the pasta centre of plate and mask with the sauce garnish with the parmesan and basil.

Handy Hint.
This recipe is ideal for a large number of pasta shapes from the KNORR Collezione Italiana Range.

Healthy Hint.
Serve with a crisp salad and crusty wholemeal bread.

CCPs
Low risk recipe, follow all proper preparation, cooking and storage procedures.