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Mediterranean Farfalle

Reviewed: Jul. 23, 2011
I made this for a potluck birthday barbecue. I used basalmic instead of red wine vinegar, which gave it a really gourmet taste. In addition, I added FINELY diced yellow squash, swiss chard and onions from my garden when I was sauteing the meat and garlic. I had no pine nuts but I did add a can of black olives. Otherwise a followed the recipe. The chorizo was also gourmet made by a small local company. The whole dish was outstanding and got rave reviews. It was hard for everyone to figure out all that was in it. What fun!
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