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Essential Penne1kg
1kgItem price
£1.40Price per unit
£1.40/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a large saucepan of lightly salted water to the boil and cook the pasta for 12 minutes, until just tender
Heat the oil in a separate saucepan and gently fry the onion for 5 minutes. Stir in the garlic and fry for a further minute. Tip in the goat’s cheese, milk, tarragon and a little black pepper, then heat through, stirring until smooth.
Drain the pasta and return to the saucepan. Immediately stir in the spinach until it softens and wilts, stirring continuously. Add the sauce and stir until combined. Heat through briefly and serve.
You can freeze any tarragon you don’t use for another time. Pull it from the stalks, return it to the bag and freeze for up to 3 months. Use straight from frozen.
Typical values per serving when made using specific products in recipe
Energy | 2,121kJ/ 505kcals |
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Fat | 19g |
Saturated Fat | 9.1g |
Carbohydrates | 60g |
Sugars | 9.4g |
Fibre | 4.6g |
Protein | 21g |
Salt | 0.9g |
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15p each est.Price per unit
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£6.16/kg