3. Stir in the pesto, adding more if you prefer a stronger flavour and serve with cooked pasta.
4. Accompany with fresh grated Parmesan cheese or mature cheddar.
Equipment used
Chopping board
Can opener
Two saucepans
Colander
Wooden spoon
Tablespoon
Description of product.
Short white penne tubes, coated in a lumpy unattractive brown coloured sauce. The sauce was a murky brown, and lumpy looking, with whole black olives in. the olives were warm and fragrant tasting. The sauce had an undetectable bland flavour.
Does this product fit the brief and the specification?
In theory, yes, this product did fit the brief of developing a cook chill product for people with celiac disease. But in reality it was too unappetising and unappealing looking that it didn’t actually fit the brief. It contained vitamins in the tomatoes and in the olives.
What would you chance if you were to make this product again?
If I were to do this recipe again I would leave out the canned chopped tomatoes completely. I would use a plain pesto, or a red pesto and include Parmesan cheese, and chop a few fresh tomatoes into the sauce instead of using the canned tomatoes. I would also chop up the olives into smaller pieces so that the sauce looked more appealing to the eye of the consumer.
What problems occurred whilst making this product?
The only real problem I came across was that the mixture of the green pesto and the red tomatoes turned into an unattractive brown colour.
