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Green pasta salad with tuna and lemon pangrattato
Fruit and vegetables
½
red onion
, finely sliced
1
celery
stick, finely sliced
100g/3½oz
cherry tomatoes
, halved
30g/1oz
rocket
1
lemon
, zest only
pinch dried red
chilli
flakes
15g/½oz fresh
basil
15g/½oz fresh
parsley
1
lemon
, juice only, plus extra to serve
1
garlic
clove, peeled
Tins, packets and jars
260g/9¼oz mezze
rigatoni
or any pasta shape
1 tbsp
capers
, finely chopped
200g tin
butter beans
, drained and rinsed
1 tsp
Dijon mustard
Cooking ingredients
½ tbsp
olive oil
salt and freshly ground
black pepper
1 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
½ tbsp finely grated
Parmesan
150g/5½oz full-fat Greek-style
yoghurt
Other
100g/3½oz frozen
peas
2 x 145g tins tuna in brine, drained
60g/2¼oz
panko breadcrumbs
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