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    Ditaloni, fig & Gorgonzola salad

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    Ditaloni, fig & Gorgonzola salad

    • 1 of your 5 a day
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 2


    75g Waitrose 1 Ditaloni Rigati Tiny Ridged Pasta Tubes
    10g (about 8) hazelnuts
    90g pack wild rocket
    140g pack fresh figs, sliced
    30g Waitrose 1 Gorgonzola DOP Piccante, cubed
    3 tbsp Waitrose Italian Balsamic & Olive Oil Dressing


    1. Cook the pasta according to the pack instructions. Heat a dry pan and toast the hazelnuts for 5 minutes, or until the skins are starting to crackle. Cool, then very roughly chop.

    2. Drain the pasta, then cool for a few moments under the cold tap and drain again. Toss with the nuts, rocket, figs, cheese and dressing, then serve straightaway.

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    Cook’s tipTry topping a Waitrose Stone Baked Pizza Base with the cheese, and bake until melting. Add the figs, rocket and a drizzle of dressing.


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