Penne Rigate

Salade de Penne Rigate, haricots et artichaut

Ingredients

4
15min
  • 400g of Panzani Penne Rigate
  • 150g of beans
  • 1 box of artichoke hearts
  • 3 tablespoons olive oil
  • 1 tablespoon mustard
  • 2 tablespoons chopped chives
pasta

Preparations steps

  • 1. Cook the pasta until "al dente".
  • 2. Steam the beans and then plunge them into iced water to halt the cooking.
  • 3. Gently drain the artichoke hearts of and cut them into pieces.
  • 4. Mix the mustard in with the oil and season with the herbs, and the pink pepper.
  • 5. Drain the pasta and mix it up with the mustard mixture.
  • 6. Garnish the dish with the artichoke hearts.

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