Romanella Buckwheat Ditalini Gluten Free Pasta 250g

Made from 100% Italian Corn, Rice and Buckwheat flours.

Ingredients: Corn flour 60%, Buckwheat 25%, Rice Flour 15%

Product of Italy.

RECIPE Suggestion from Romanella:
Pasta with Spinach & Walnut Pesto. Serves 4. Cooking time 30 mins.

1/4 cup extra virgin olive oil
2 small finely chopped onions
3 cloves of garlic 3 cups of spinach leaves
1 cup of parmesan cheese, finely grated
1 tsp salt
2 sprigs of flat leaf parsley
2 packets of Romanella Ditalini pasta (250g)
1/2 cup chopped walnuts
DIRECTIONS:
Combine all ingredients, except pasta, into food processor or blender.Puree, stopping to scrape down the sides until blending until smooth.
Cook pasta by boiling salted water with a few drops of olive oil to prevent pasta sticking. Add pasta, stir gently, let pasta cook 6-7 minutes.Once pasta is cooked place in a large bowl then add pesto. Stir well until evenly coated. Divide inot serving plates and prinkle with extra parmesan cheese if desired.