Spread the pine nuts on a baking sheet and toast them in the oven at 180°C with fan assist, for about 10 minutes, keeping a close eye on them.
Bring a pot of salted water to a boil, then add the peas and cook for a few minutes. Remove the peas with a slotted spoon and set aside.
In the same boiling water, cook the pasta for the time indicated on the package.
Cut the feta into cubes, as well as the sun-dried tomatoes, previously drained.
Finely chop the spring onion.
In a large bowl, mix the cooled farfalle and peas, feta, sun-dried tomatoes, pine nuts, spring onion, Parmesan shavings, and pesto.
Add a drizzle of olive oil, adjust the seasoning if necessary, and sprinkle with a few fresh basil leaves. Enjoy!
Frequently Asked Questions
Do you have questions about our jars? We have compiled the answers to the most frequently asked questions here to help you better understand our products, their preservation, and our services. Everything is designed to make your purchases simple, secure, and transparent.
Free shipping on orders over €85 in metropolitan France.
Our preserves can be stored for up to approximately 5 years before opening, in a dry place at room temperature. Once opened, we recommend storing the product in the refrigerator and consuming it within 3 days to guarantee its freshness and taste qualities.
We take the utmost care when shipping your jars. Each product is individually wrapped with protective materials and placed in reinforced boxes to ensure it arrives intact.
In the event of breakage or damaged product, contact us upon receipt with a photo: we will offer you a quick replacement or refund.
Our canned goods are produced in our own workshop, in the heart of Provence. This allows us to ensure traceability, quality, and compliance with food standards, while guaranteeing fresh and carefully controlled products.
Our recipes are prepared with 100% natural ingredients, without artificial additives or preservatives. We prioritize French-origin vegetables to guarantee freshness, quality, and authentic taste.
