Pasta Pesto

by Maître Olivier Barcode 5410473034276
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Ultra-processed food

Pasta Pesto by Maître Olivier provides 174 kcal per 100 g, with 0.9 g of sugars and 5.4 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten.

Nutrient levels per 100 g

Fat
8.6 g · Moderate
Saturated fat
1.5 g · Low
Sugars
0.9 g · Low
Salt
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 174 kcal
Total fat 8.6 g
Saturated fat 1.5 g
Carbohydrates 17.9 g
Total sugars 0.9 g
Added sugars 0 g
Protein 5.4 g
Salt 0.2 g

Ingredients

Oates cuites (semoule de blé dur, eau}, huile d'oli\ concombre 9 , celeri feves de soja 5%, Qivron tomate romagg Itali amidon modifié de maïs, sel, ail en poudret iaune d'?uf, concentré de jus de citrc vinaigre, plantes aromatiques et épices, acfflfiants: acide acétique / acide lactiqt régulateur d'acidité: hydroxyde de sodium, stabilisants: gomme de xanthane, gomme guar, cpnser?teurs: sorba!e de potassium), acétate de sodium,. lactate de SQdlum, Pe

Allergens
Gluten

Additives 8

E260 - Acetic acid
Preservative
High overexposure risk
E412 - Guar gum
Emulsifier

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Sold in
France
Barcode
5410473034276

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pasta Pesto?

Pasta Pesto contains 174 kcal per 100 g.

How much sugar is in Pasta Pesto?

Pasta Pesto has 0.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pasta Pesto healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

What allergens does Pasta Pesto contain?

According to the label data it contains: Gluten. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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