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Abbie Jensen Whitton
Italian Pastasalad
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Ingredients
Directions
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Boil the penne in a pan with plenty of boiling water and a little salt in a maximum of twelve minutes until al dente.
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Heat the olive oil in a skillet and press the garlic cloves above it.
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Cut the bell pepper into strips and scoop through it.
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Smother them over medium-high heat covered in five minutes until done.
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Stir in the vinegar and salt and pepper.
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Drain the penne in a colander and transfer it to a bowl.
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Cut the salami into strips and cut the artichoke hearts in four.
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Season the peppers with dressing, salami and artichoke hearts.
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Allow the pasta to cool.
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Cut the mozzarella into cubes and sprinkle the cubes with salt and pepper and scoop them with the arugula through the pasta salad.
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30 minMain dishchicken fillet, chicken breast, olive oil, garlic, ginger powder (djahé), fresh ginger, cumin powder (djinten), cinnamon stick, coriander powder (ketoembar), chicken bouillon, dried apricots, prune, vegetable stock, couscous, Sesame seed,chicken stew with plums and apricots
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30 minMain dishpork tenderloins with pepper sauce and pesto marinade, Mozzarella, thyme, , olive oil,pork tenderloin with mozzarella bimi
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25 minMain dishsoba noodles, Broccoli, salad onion, canned soya beans, soy sauce, chili sauce, sesame oil, hot smoked salmon pieces, roasted sesame seeds,asian noodle salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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