Sun-Dried Tomato Pesto & ’Nduja

On the table in 15mins

Serves 2

vegetarian low sugar


  • 200g Mafalda corta or your favourite short past
    • 50g ‘Nduja
      • 1/2 190g jar Sacla' Sun-Dried Tomato Pesto
      • Parmesan to serve


      1. Bring a large pan of salted water to the boil, add the pasta and cook until al dente.
      2. Drain the pasta and set aside. Return the pasta pan to the heat, add the ‘Nduja and cook gently for 2-3 minutes until warmed through.
      3. Add the pasta to the pan, spoon over the Pesto and stir until evenly coated.
      4. Divide between warm serving bowls and serve sprinkled with parmesan.

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