28 Jul Montagu macadamia and fennel pesto cream served with squid ink pasta and mussels
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/3"][vc_single_image image="10965" img_size="full" qode_css_animation=""][/vc_column][vc_column width="1/3"][vc_single_image image="10964" img_size="full" qode_css_animation=""][/vc_column][vc_column width="1/3"][vc_single_image image="10966" img_size="full" qode_css_animation=""][/vc_column][/vc_row][wpurp-searchable-recipe]Montagu macadamia and fennel pesto cream served with squid ink pasta and mussels - - Pasta: ‘OO’ flour, Extra large eggs, sachets (4g each)...