Pipe Rigate

Salade de Pipe Rigate aux épinards et tomates séchées

Ingrédients

4
50min
  • 500g of Panzani Pipe Rigate Tricolore
  • 500g cooked spinach
  • 50g sun-dried tomatoes
  • 20g roasted pine nuts
  • 1 clove garlic
  • 1 onion
  • ½ red pepper
  • 30ml olive oil
pasta

Etapes de préparation

  • 1. Cook the Panzani Pipe Rigate Tricolore in boiling salted water, following the directions on the packet.
  • 2. Run the pasta under cold water and drain. Put it in a salad bowl.
  • 3. Add the finely chopped onion, the sun-dried tomatoes cut into thin strips, the spinach, the pine nuts and the finely chopped pepper.
  • 4. Make a sauce by mixing the olive oil, the oregano and the crushed garlic clove. Add salt and pepper.
  • 5. Pour it into the salad bowl and mix. Serve fresh.

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