Description
Best before end: See bottle
Do not pour hot oil back into bottle.
PACKAGING SUSTAINABILITY- As well as being recyclable after use, our bottles are also manufactured using recycled plastics, with our screw-top olive oil bottles using 100% recycled plastic since 2022.
**excludes caps, labels and bottle colourants
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- Superior category olive oil. Perfect for dressings, dipping and drizzling.
Superior category olive oil obtained directly from olives and solely by mechanical means.
Serves: 2
Cook Time: 15 mins
Ingredients: 150g Napolina Fusilli, 1.5 tbsp capers, 150g garden peas, 50g baby spinach, ½ large avocado, 4 sprigs basil, plus more for serving, 3 garlic cloves, ½ white onion, 1 lemon, juiced, 2 tbsp greek yoghurt, 50ml Napolina Extra Virgin Olive Oil, 1 tin Napolina chickpeas, Sea salt flakes (to taste), Black pepper (to taste), Parmigiano Reggiano for serving.
Preparations:
In a blender add the spinach, garden peas, capers, avocado, basil, lemon juice, onion, garlic, greek yoghurt, fresh oregano, olive oil, and sea salt and blitz to a smooth consistency and set aside.
Boil the Napolina fusilli pasta in a saucepan of salted water for 12 mins or until al dente then drain.
Add the Napolina chickpeas and sauce to the cooked pasta and mix well. Serve with Parmigiano Reggiano, a wedge of lemon and a few fresh basil leaves and enjoy!
Want more recipe inspiration? Go to https://napolina.com/recipes/
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