Ingredients
10
750 g mini penne
150 g Bresc Premium basil pesto
250 g crème fraîche
10 tomatoes
5 heads little gem
1.5 cucumber
625 g mozzarella
salt and pepper
Used bresc products
Ingredients
750 g mini penne
150 g Bresc Premium basil pesto
250 g crème fraîche
10 tomatoes
5 heads little gem
1.5 cucumber
625 g mozzarella
salt and pepper
Preparation method
Boil the pasta, then rinse it until it is cold. Mix in the crème fraîche and season with the pesto and salt and pepper. Spoon the pasta into the pots. Chop the cucumber and tomato into coarse chunks and spoon them onto the pasta in layers. Tear the mozzarella and divide it over the pots. Wash the lettuce and tear it. Divide it over the pots and put the lids on the pots.
Tags
PS in foodservice