Penne Rigate
Mini Penne au saumon et à la roquette
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320g Panzani Mini Penne
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400g skinless salmon fillets
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80g washed and dried rocket
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150g cherry tomatoes
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4 garlic cloves
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4 sage leaves
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1 lemon
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1. Cook pasta according to directions on package.
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2. Cut salmon cut into 1.5 cm cubes.
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3. Wash and zest the lemon, grating it finely.
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4. Heat olive oil in a large pan; add the salmon and cook well on all sides.
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5. Add the finely chopped garlic and sauté briefly.
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6. Squeeze lemon juice over salmon; add the lemon zest, cherry tomatoes and chopped sage. Season with salt and pepper.
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7. Add the cooked pasta to the mixture and warm.
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8. Remove from heat and toss in rocket.
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