ATLANTA BREAD Basil Pesto Pasta

Posted by: george on Saturday, February 19th, 2011

Enriched semolina flour (semolina, ferrous sulfate, niacin, thiamin mononitrate, riboflavin, folic acid), pesto sauce (fresh basil, olive oil, imported romano cheese (pasteurized sheep milk, salt and enzymes), pine nuts, fresh garlic, water, spices, citric acid), shredded parmesan cheese (pasteurized part-skim milk, cheese cultture, salt, enzymes, powdered cellulose to prevent caking), artichoke hearts, (artichokes, partly hydrogenated vegetable oil, (soybean or sunflower oil), water, salt, spices, citric acid and ascorbic acid), sundried tomatoes (tomatoes (naturally dried and lightly salted), sulfites added to preserve freshness), extra virgin olive oil, parsley and salt.

Topics: ATLANTA BREAD, Pasta


Leave a Comment