For 4 people:
For the dressing:
Cook the farfalle pasta in boiling salted water for 2 minutes, then add the peas and mangetouts and continue cooking for 5 minutes. Drain and rinse with cold water, then put everything in a bowl.
Remove the meat from the chicken and cut it into small pieces. Cut the lettuce into quarters. Chop up the capers.
Mix the ingredients for the dressing and add it to the pasta along with the chicken and capers. Mix well and serve each portion of pasta with two wedges of Little Gem lettuce.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.