Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

1. Start by preparing the sauce; warm one heaping tablespoon of Nduja in a frying pan on medium heat. Once melted, add a splash of white wine and mix well.
2. Once the white wine has reduced by half, add your olives and some of their fragrant oil from the jar. Let the sauce gently simmer.
3. Meanwhile, bring 2.5 litres of salted water to a boil in a large saucepan. Put in the Creste di Gallo and cook for 4-5 minutes.
4. Transfer the cooked pasta into the bubbling sauce with a slotted spoon, making sure some of the starchy pasta water makes it in as well. Add the Red Bell Pepper Pesto and gently mix. Add a couple of tablespoons of pasta water to loosen the sauce if it is too dry.
5. Garnish with a few leaves of fresh spinach and a sprinkle of Parmigiano Reggiano over the top.
6. Once the pasta is well coated, remove your frying pan from the heat and sprinkle a handful of Parmiggiano Reggiano. Toss until the creamy sauce comes together.

Buon Appetito!

Creste di Gallo Egg Pasta: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Red Bell Pepper Pesto: Peppers 47%, extra virgin olive oil 34%, Cashews, corn starch, rice flour, sea salt, wine vinegar, garlic powder, acidity regulator: lactic acid.

Olives: Olives pitted Taggiasca 70%, extra virgin olive oil 29%, herbs (including thyme and rosemary), acidity corrector: citric acid E330.

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Cashew, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep Refrigerated at 0-5C.
Fresh Pasta: Once opened consume within 2 days.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 1 month. Cook from frozen.