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Almond Pesto & Mushroom Ragu Farfalle

Almond Pesto & Mushroom Ragu Farfalle

6.0 oz

An earthy, rich pasta loaded with roasted mushrooms, asparagus and a nutty pesto.

This savory, crave-worthy vegetarian dish gets an extra punch of protein from legume pasta that will fuel you through your next backcountry adventure. It has an earthy meatiness that comes from mushrooms roasted with extra virgin olive oil and thyme and a nuttiness from the toasted almonds. This, along with fresh basil and parsley in the light pesto sauce, give this dish a nice balance of heartiness and freshness.

Regular price $ 17.25
Regular price Sale price $ 17.25
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Cremini Mushroom, Protein Plus Pasta (semolina wheat flour, legume & grain flour [lentils, chickpeas, flaxseed, barley, oats, spelt, egg whites], durum wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Asparagus, Onion, Heavy Cream, Vegetable Stock (onion, carrot, celery, tomato paste, spices, garlic, canola oil, safflower oil, sunflower oil), Green Bell Pepper, Spinach, Almond, Basil, Parsley, Parmesan, Olive Oil, Garlic, Salt, Lemon Juice, Chives, Black Peppercorn, Lemon Zest, Thyme, Chili Flake. Contains: milk, wheat, egg, tree nuts.
Serving size 1 pouch (170g)
Calories: 760
Total fat 37g (47%)
Saturated Fat 15g (75%)
Trans Fat 0g
Cholesterol 76mg (25%)
Sodium 1094mg (48%)
Total Carbohydrate 85g (31%)
Dietary Fiber 14g (50%)
Total Sugar 18g (Includes 0g Added Sugars)
Protein 35g (70%)
Vitamin D 0mcg (0%)
Calcium 372mg (29%)
Iron 10mg (56%)
Potassium 1972mg (42%)
1. Open bag and remove silica packet. 2. Add boiling water to the fill line. 3. Stir and reseal for 8-12 minutes. 4. Open, stir, check hydration and add more water if needed. Seal another five minutes. 5. Use good judgment to decide readiness. 6. Dig in.
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what people are saying

The absolute most flavorful Indian dish I've had outside of India. I miss those flavors so much. This is a sweet, spice-loaded reminder of those intoxicating aromas of the street markets. This is my go-to backcountry meal now.