- Home
- Love to share
- Our unique business
Read more about how we’re doing cheese and business differently from everyone else.
- Kavli Trust
See how Primula and the Kavli Trust make a difference that goes beyond delicious cheese.
- Who we support
From humanitarian and research projects to cultural initiatives, these are the causes we’re proud to support.
- Our History
We’ve been squeezing cheese since 1924. But we’ve also been up to a whole lot more since then!
- Nominate a charity
Our mission is to help improve the lives of people, their local communities, and society with each squeeze of our deliciously creamy cheese.
- Our unique business
- Squeeze the cheese
- Favourites
Cheesy classics since 1924, our favourites are also your favourites for one very good reason (hint: they’re delicious).
- Lighter
A lighter take that doesn’t skimp on flavour, Primula Light is made to give you the best of both worlds.
- Flavour Burst
Whether you go for spicy or smoky, your taste buds are in for a burst of seriously moreish flavour.
- Cheddar
Intensely creamy signature blend mature cheddar and new limited edition Primula with cheddar & chorizo.
- Burger Cheese
Create that classic burger taste with a squeeze of Burger Cheese for a flavoursome hit with every moreish mouthful.
- Dips
Our delightful dips come in four mouth-watering flavours to make every snacking occasion something to savour.
- Favourites
Get inspired with
Creamy Pesto Chicken with Mediterranean Pasta
The light option just got a whole lot tastier and, better still, a whoooole lot cheesier! This easy-to-prep pesto pasta recipe adds a ton of flavour to your night and makes for excellent leftovers. Plus, it just might be the creamiest pesto you’ll ever make, which is a win-win in anyone’s books.
What you need
What you need
- 4 chicken breast (all skin or visible fat removed)
- 2 x 150g tubes Primula Light
- 20g fresh basil finely chopped
- 2 teaspoons dried basil
- 300g dried pasta – any shape
- 2 peppers, any colour, deseeded and cut into chunky pieces
- 2 courgettes sliced into rounds then quartered
- 2 large red onions cut in half then quartered
- 20 cherry tomatoes
- 2 tsp mixed herbs
- Low fat cooking spray
- Freshly ground black pepper, to taste
- Freshly ground sea salt, to taste
Like this recipe?
Share it with friends!
How you do it
How you do it
- Heat your oven to 200ºC/400ºF fan/Gas Mark 6.
- Place the chicken breasts into an ovenproof dish.
- In a bowl squeeze out the 2 tubes of Primula Light, add in the fresh and dried basil, then mix well.
- With a spoon dollop the cheesy mixture over the chicken breasts and smooth over with the back of the spoon.
- Cover with foil. Place into the oven for 40 minutes, carefully remove the foil 10 minutes from the end to lightly brown.
- Meanwhile, prepare the vegetables and place on a large baking tray, cover with low fat spray then sprinkle over the mixed herbs and season.
- Pop into the oven to roast for 25 minutes until just cooked and charring on edges.
- Cook the pasta according to pack instructions then drain and set aside.
- Take out the vegetables from the oven and mix them gently through the hot pasta – plate up 4 portions.
- Remove the chicken from the oven, checking it is thoroughly cooked through and juices run clear. Place a breast on top of the pasta and spoon over the creamy pesto sauce.
- Serve with a mixed salad and tuck in!
Leave a comment
more ways to squeeze with
primula cheese
primula cheese
Share your ideas with us
#LoveToShare
#LoveToShare