Farfalle
Salade fraîcheur Farfalle, poulet, comté et roquette
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400g Panzani Farfalle
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250g cooked chicken, cold
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100g of comté
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1 bunch of rocket
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A few peeled walnuts
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Walnut oil
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Salt and pepper
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1. Cook the pasta in salted boiling water, drain it and rinse briefly under cold water.
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2. Finely dice the chicken and comté and mix them in with the pasta.
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3. Add rocket and walnut kernels.
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4. Season with walnut oil vinaigrette and mix well.
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