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Gluten-free Elicoidali summer pasta

Gluten-free Elicoidali summer pasta

Serves 4

400 g of gluten-free elicoidali pasta
50 g of pitted green olives
50 g of pitted black olives
200 g of tuna in oil
1 dozen ripe cherry tomatoes
2 courgettes, 2 carrots, 2 cucumbers
2 hard-boiled eggs
100 g of peas
1 wild fennel bulb
extra virgin olive oil
Salt as required


Boil the peas in warm water and once parboiled set aside. Parboil the diced carrots and courgettes in the same water and combine with the diced cucumber, the parboiled peas, the halved cherry tomatoes, olives and wild fennel.

Add salt and garnish with extra virgin olive oil. Combine all the vegetables with the tuna and sliced hard-boiled eggs. Boil the gluten-free elicoidali pasta according to the packaging directions and once cooked, combine with the summer dressing.

Mix well and leave to cool before serving.

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