Farfalle
Salade de Farfalle aux courgettes, feta et pignons
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400g Panzani Farfalle
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2 courgettes
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400g of feta
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100g of pine nuts
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10cl of olive oil
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Herbs de Provence
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Salt and freshly ground pepper
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1. Cook the Farfalle for 11 minutes in a large amount of salted boiling water with a tablespoon of olive oil. Drain.
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2. While doing this, grill the pine nuts in an oiled frying pan. Keep them to one side.
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3. Cut up the courgettes into mini cubes and fry them in the pan too. Keep them to one side.
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4. Mix the pasta with the courgettes and the pine nuts. Add the cubes of feta after having rolled them in herbs de Provence beforehand.
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5. Add a small dash of olive oil and season with salt and pepper. Serve cold.
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