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Ingredients
  • 600g dried shell pasta
  • ¼ cup (60ml) extra virgin olive oil
  • 12 slices prosciutto (optional)
  • One large red onion, thinly sliced
  • 110g baby capers
  • 250g goat's cheese, crumbled
  • 310 to 340g jar roasted red capsicum, sliced
  • One lemon, zest and juice
  • 2 tbsp (40ml) red wine vinegar
  • Salt and freshly ground black pepper
  • 150g baby rocket leaves
Note: Ingredients may have been altered from the original.
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