Farfalle Tricolore
Salad Jar
-
400g of Panzani Farfalle Tricolore
-
200g of cooked prawns
-
100g of rocket
-
150g yellow pepper
-
1 lime
-
3cm of ginger
-
1 tbsp of oil
-
1. Marinate the cooked peeled prawns for 30 minutes with the chopped up ginger and the lime juice. Fry in a tablespoon of olive oil. Keep to one side.
-
2. Cook the pasta according to the directions on the packet. Rinse in cold water. Keep to one side to cool. Wash, de-seed then cut up the yellow pepper into small cubes.
-
3. In the bottom of a jar add the rocket, the prawns, the cubes of pepper and the pasta. Close the jar. Season with vinaigrette before eating.
Vous aimerez aussi
Serpentini aux légumes
Serpentini
Cuisiner
Bouchées panées aux Fusilli et sauce labneh
Fusilli
Cuisiner
Salade de Penne aux légumes grillés et au Pesto
Penne Rigate
Cuisiner