Farfalle Cacciatora
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 600 | g | KNORR COLLEZIONE ITALIANA PASTA Farfalle Tricolore |
| 150 | g | Onions |
| 50 | g | Parmesan cheese |
| 1 | l | KNORR COLLEZIONE ITALIANA Chasseur Ready to Use Sauce |
| 50 | g | KNORR PROFESSIONAL Pureed Herbs Basil |
| 50 | g | FLORA Original 6x2kg |
| 3 | g | Basil 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 basil herb puree, onions and garlic paste and cook till the onions are tender. .
4. Add the pasta to the onion mix toss gently untill 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.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
