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Steven Cutillo
Pasta salad with zucchini, feta and melon
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Ingredients
Directions
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Cook the pasta al dente, drain, stir in 2 tablespoons of oil and let cool.
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Spoon the zucchini slices through 2 tablespoons of oil.
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Heat a grill pan. Roast the zucchini on both sides for 1-2 minutes and set aside.
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Roast the pancetta in the still hot grill pan until crispy and place on kitchen paper.
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Mix the cooled pasta with the courgette, to, feta, melon and rocket.
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Mix the rest of the oil with the lemon juice, the pesto, salt and pepper. Scoop this dressing through the pasta salad.
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Crumble the pancetta and sprinkle it before serving over the dish.
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Nutrition
865Calories
Sodium0% DV0g
Fat74% DV48g
Protein46% DV23g
Carbs28% DV83g
Fiber0% DV0g
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