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To serve - put Pasta into bowl & Drizzle over Pesto Sauce
Recipe supplied by The Regional Food Group for Yorkshire and Humber by RFG member Andrew Gabbitas – Food for Thought.
Ingredients
200 grm penne
150 grm Yorkshire feta
100 grm spinach, baby leaves
50 grm pesto sauce
Method
Cook penne in boiling salted water & drain Add diced Feta, & spinach |