Mini Penne
Salade froide de Mini Penne à la grecque, menthe fraîche feta pastèque
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50g Watermelon
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50g cubed feta
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100g Panzani Mini Penne
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10g fresh mint
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5cl of olive oil
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2cl reduced pomegranate juice
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Salt
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Freshly ground pepper
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1. Diced the watermelon.
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2. Dice the feta.
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3. Cook the Mini-Penne in well-salted boiling water.
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4. Chop the fresh mint.
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5. Season it all once it's good and cold with salt, pepper, olive oil, and the pomegranate reduction.
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6. Stir it all together.
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This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
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