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San Remo Bowties No. 23 [500g]

San Remo Bowties No. 23 [500g] - Bansan Penang

San Remo Bowties No. 23 [500g]

Regular price RM5.60
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Delivery between Dec 10 - Dec 16
Features
Durum wheat, Cooks in 10 minutes, Free of genetic modification, No artificial colourings, flavourings or preservatives, Halal
  
Further Description
For delicious recipes visit www.sanremo.com.au
Bowties No. 23
  
Other Information
FSSAI Lic. No. 10012011000015
Serving Size: 125g, Servings per pack : 4
  
Ingredients
Durum Wheat Semolina
May contain traces of Egg & Soy
Product does not contain Egg as an ingredient


Nutritional Information
Average Quantity per serving* Average Quantity per 100g*
Energy 1910kJ 1530kJ
Protein 15.0g 12.0g
Fat, total 2.5g 2.0g
- saturated 0.6g 0.5g
Carbohydrates 90.0g 72.0g
- sugars 3.1g 2.5g
Dietary fibre 3.8g 3.0g
Sodium 38mg 30mg
* Above figures to uncooked dry pasta
Reference intake of an average adult (8400kJ/2000kcal)
  

Product Information

Third Party Logos
Australian Made
  
Third Party Logo Other Text
Halal - Islamic Co-ordinating Council of Victoria
  
Origin
Made in Australia from 100% Australian ingredients
  

Preparation and Storage

Recipes
Bowties with Lamb and Feta
You will need 500g San Remo Bowties
3 tbsp olive oil
50g pine nuts
1 cup fat free balsamic Italian dressing
1 cup chopped basil
1 punnet cherry tomatoes, halved
150g feta cheese, crumbled
800g lamb fillets

Cook pasta according to packet directions and drain. Heat a small non-stick pan and pan-fry the pine nuts with some of the oil until browned.
Remove from the pan and combine in a large mixing bowl with the dressing, basil, tomato halves and feta.
Heat remaining oil until very hot, then pan-fry the lamb fillets for 4-5 minutes either side.
Remove from the pan and allow to rest for 3 minutes. Toss the drained pasta with the tomato mixture. Slice lamb and combine with pasta, then divide evenly between four large plates. Serve hot, garnished with extra basil leaves and black pepper. Serves 4.
  
Preparation and Usage
Add pasta and 1 tbsp. of salt to 5 litres of boiling water, cook for 10 minutes or to taste.
  
Storage
Store in a cool dry place.