Pipe Rigate
Pipe Rigate à la roquette et au chorizo
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400g of Panzani Pipe Rigate
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4 servings of rocket
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2 tbsp of oil
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200g of chorizo
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1. Cook pasta in boiling water until "al dente."
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2. During this time, coarsely chop the rocket and add the oil to it.
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3. Season with pepper.
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4. Drain the pasta and pour it into the dish with the rocket.
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5. Stir so that rocket wilts slightly.
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6. Arrange and garnish with chorizo.
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