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  • Main

    Prawns With Pesto Butter

    • 100g butter, softened
    • 2 tablespoons Leggo’s Pesto – Traditional Basil
    • 12 large whole green prawns, in their shell and heads intact
    • Oil spray, for cooking
    • Lemon wedges, for serving

  • Main

    Ricotta, Spinach And Parmesan Agnolotti In A Creamy Cheese Sauce

    • 630g packet Leggo’s Fresh Agnolotti with Ricotta, Spinach and Parmesan
    • 1 cup milk
    • 15g butter
    • 1½ tablespoons plain flour
    • 1 cup grated tasty cheese
    • 80g baby spinach leaves
    • Cracked black pepper and shaved parmesan, for garnish

  • Main

    Roast Lamb With Tomato Pesto

    • 190g jar Leggo’s Pesto - Sundried Tomato
    • 2kg boneless lamb roast
    • Sprigs of fresh rosemary
    • 2 cups water

Recommended Recipes

  • Prawns With Pesto Butter

    Prawns With Pesto Butter

  • Ricotta Spinach And Parmesan Agnolotti In A Creamy Cheese Sauce

    Ricotta, Spinach And Parmesan Agnolotti In A Creamy Cheese Sauce

  • Roast Lamb With Tomato Pesto

    Roast Lamb With Tomato Pesto