Pipe Rigate
Salade de Pipe Rigate aux épinards et tomates séchées
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500g of Panzani Pipe Rigate Tricolore
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500g cooked spinach
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50g sun-dried tomatoes
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20g roasted pine nuts
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1 clove garlic
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1 onion
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½ red pepper
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30ml olive oil
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1. Cook the Panzani Pipe Rigate Tricolore in boiling salted water, following the directions on the packet.
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2. Run the pasta under cold water and drain. Put it in a salad bowl.
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3. Add the finely chopped onion, the sun-dried tomatoes cut into thin strips, the spinach, the pine nuts and the finely chopped pepper.
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4. Make a sauce by mixing the olive oil, the oregano and the crushed garlic clove. Add salt and pepper.
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5. Pour it into the salad bowl and mix. Serve fresh.
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