Fusilli
+ Aromatic herbs
Fusilli avec agneau et poivrons
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400g of Panzani Fusilli
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390g of Panzani Tomato Sauce Aromatic Herbs
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300g lamb
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2 red bell peppers
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1 onion
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2 garlic cloves
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80g grated parmesan
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1. Fry the diced lamb with the chopped garlic and a little olive oil in a skillet.
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2. Then stir in the Tomato Sauce Aromatic Herbs and allow to reduce for about 5 minutes.
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3. Cook the peppers on the side with the chopped onion, and add them to the contents of the skillet.
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4. Cook the pasta in salted boiling water for the amount of time indicated on the packaging.
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5. Drain the pasta and add the sauce, stir it in and serve with grated Parmesan.
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