Pipe Rigate

Pipe Rigate à la roquette et au chorizo

Ingredients

4
20min
  • 400g of Panzani Pipe Rigate
  • 4 servings of rocket
  • 2 tbsp of oil
  • 200g of chorizo
pasta

Preparations steps

  • 1. Cook pasta in boiling water until "al dente."
  • 2. During this time, coarsely chop the rocket and add the oil to it.
  • 3. Season with pepper.
  • 4. Drain the pasta and pour it into the dish with the rocket.
  • 5. Stir so that rocket wilts slightly.
  • 6. Arrange and garnish with chorizo.

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