Pipe Rigate
+ Pesto
Pipe Rigate au Pesto et au jambon de parme
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400g of Panzani Pipe Rigate
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8 tablespoons of Panzani Pesto
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400g of Parma ham
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1. Cook the pasta in boiling water until 'al dente' and then drain.
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2. Stir in the Pesto.
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3. Lay out on plates and garnish with ham and cheese shavings.
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For a vegetarian dish, replace the chicken stock with vegetable stock.
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