Farfalle Tricolore
Salad Jar
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400g of Panzani Farfalle Tricolore
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200g of cooked prawns
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100g of rocket
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150g yellow pepper
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1 lime
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3cm of ginger
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1 tbsp of oil
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1. Marinate the cooked peeled prawns for 30 minutes with the chopped up ginger and the lime juice. Fry in a tablespoon of olive oil. Keep to one side.
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2. Cook the pasta according to the directions on the packet. Rinse in cold water. Keep to one side to cool. Wash, de-seed then cut up the yellow pepper into small cubes.
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3. In the bottom of a jar add the rocket, the prawns, the cubes of pepper and the pasta. Close the jar. Season with vinaigrette before eating.
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