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San Remo Bowties No. 23 [500g]
Features
Durum wheat, Cooks in 10 minutes, Free of genetic modification, No artificial colourings, flavourings or preservatives, Halal
Ā Ā
Further Description
For delicious recipes visit www.sanremo.com.au
Bowties No. 23
Ā Ā
Other Information
FSSAI Lic. No. 10012011000015
Serving Size: 125g, Servings per pack : 4
Ā Ā
Ingredients
Durum Wheat Semolina
May contain traces of Egg & Soy
Product does not contain Egg as an ingredient
Product does not contain Egg as an ingredient
| 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 |
Ā Ā
Product Information
Third Party Logos
Australian Made
Ā Ā
Third Party Logo Other Text
Halal - Islamic Co-ordinating Council of Victoria
Ā Ā
Origin
Made in Australia from 100% Australian ingredients
Ā Ā
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.
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.
Ā Ā
Preparation and Usage
Add pasta and 1 tbsp. of salt to 5 litres of boiling water, cook for 10 minutes or to taste.
Ā Ā
Storage
Store in a cool dry place.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
San Remo Bowties No. 23 [500g]
San Remo Bowties No. 23 [500g]
Features
Durum wheat, Cooks in 10 minutes, Free of genetic modification, No artificial colourings, flavourings or preservatives, Halal
Ā Ā
Further Description
For delicious recipes visit www.sanremo.com.au
Bowties No. 23
Ā Ā
Other Information
FSSAI Lic. No. 10012011000015
Serving Size: 125g, Servings per pack : 4
Ā Ā
Ingredients
Durum Wheat Semolina
May contain traces of Egg & Soy
Product does not contain Egg as an ingredient
Product does not contain Egg as an ingredient
| 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 |
Ā Ā
Product Information
Third Party Logos
Australian Made
Ā Ā
Third Party Logo Other Text
Halal - Islamic Co-ordinating Council of Victoria
Ā Ā
Origin
Made in Australia from 100% Australian ingredients
Ā Ā
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.
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.
Ā Ā
Preparation and Usage
Add pasta and 1 tbsp. of salt to 5 litres of boiling water, cook for 10 minutes or to taste.
Ā Ā
Storage
Store in a cool dry place.
$1.63
San Remo Bowties No. 23 [500g]ā
$1.63
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Features
Durum wheat, Cooks in 10 minutes, Free of genetic modification, No artificial colourings, flavourings or preservatives, Halal
Ā Ā
Further Description
For delicious recipes visit www.sanremo.com.au
Bowties No. 23
Ā Ā
Other Information
FSSAI Lic. No. 10012011000015
Serving Size: 125g, Servings per pack : 4
Ā Ā
Ingredients
Durum Wheat Semolina
May contain traces of Egg & Soy
Product does not contain Egg as an ingredient
Product does not contain Egg as an ingredient
| 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 |
Ā Ā
Product Information
Third Party Logos
Australian Made
Ā Ā
Third Party Logo Other Text
Halal - Islamic Co-ordinating Council of Victoria
Ā Ā
Origin
Made in Australia from 100% Australian ingredients
Ā Ā
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.
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.
Ā Ā
Preparation and Usage
Add pasta and 1 tbsp. of salt to 5 litres of boiling water, cook for 10 minutes or to taste.
Ā Ā
Storage
Store in a cool dry place.
