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  • Orecchiette 500.0 g
  • Olive oil 100.0 ml


To Serve

  • Parmesan
  1. Pasta

    • Cook the pasta and strain allowing to steam off, drizzle with olive oil.
  2. Sauce

    • Place the butter, garlic puree and walnuts in a pan and cook until a light brown colour, add KNORR Concentrated Liquid Stock.
    • Add together the refreshed pasta, spinach and cavolo nero and toss.
  3. To Serve

    • Serve in a shallow bowl. Drizzle with olive oil, sprinkle with cracked pepper and parmesan.