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Miranda Steward
Pasta salad with parrano chips
Pasta dish with farfalle, grilled peppers, Parma ham, bruchetta topping and Parrano cheese chips, served with grilled baby currant salad.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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Meanwhile, heat the grill pan without oil or butter. Halve the lettuce lengthwise, brush the cutting edges with the oil. Grill the lettuce in parts 2 min.
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Meanwhile, let the peppers drain and cut into strips. Tear the parma ham into pieces.
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Drain the pasta and mix in the pepper, bruschetta topping, the flakes and the oil. Season with pepper.
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Spread the pasta over the plates, divide the parma ham and the cheese over it and serve with the grilled romaine salad.
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Nutrition
530Calories
Sodium0% DV1.180mg
Fat37% DV24g
Protein40% DV20g
Carbs19% DV56g
Fiber16% DV4g
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