Penne Rigate
Salade de Penne Rigate, haricots et artichaut
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400g of Panzani Penne Rigate
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150g of beans
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1 box of artichoke hearts
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3 tablespoons olive oil
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1 tablespoon mustard
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2 tablespoons chopped chives
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1. Cook the pasta until "al dente".
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2. Steam the beans and then plunge them into iced water to halt the cooking.
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3. Gently drain the artichoke hearts of and cut them into pieces.
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4. Mix the mustard in with the oil and season with the herbs, and the pink pepper.
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5. Drain the pasta and mix it up with the mustard mixture.
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6. Garnish the dish with the artichoke hearts.
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