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Our spices in a bag
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Our spices in a bag
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Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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Texte 2
More than 50 large-format products in an economical and practical kraft bag.
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Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
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Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
-
-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
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Pasta with pesto, Roman artichokes and capers
Discover the Italian-influenced recipe devised by @fraiseetbasilic to celebrate our 100th anniversary!
For 4 people
Preparation time : 15 min
Cooking time : 10 minutes
Ingredients
- 400 g pasta
- 45 g Albert Ménès basil confit
- 50 g Albert Ménès black sesame seeds
- 40 g Parmesan cheese
- 40 g Albert Ménès pine nuts
- 1 drizzle of olive oil
- 300 g Albert Ménès artichoke hearts à la romaine
- A few Albert Ménès capers
- 1 pinch of Albert Ménès salted basil tomatoes
Preparation :
Cook the pasta in plenty of salted water for the time indicated on the packet.
Meanwhile, cut the Parmesan into small pieces and place in the bowl of a blender with the basil confit and pine nuts. Add the olive oil to taste, depending on the texture you want.
Cut the artichoke hearts into 4.
Mix the pasta with the pesto so that it is well coated. Add the capers and artichokes and season with a pinch of salted basil tomato.
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