Cut a mixture of peppers into small cubes. Heat the Premium Cheddar sauce (H35) according to the instructions on the pouch and heat the pulled pork. Heat the Fusilli Tricolore (A2) in slightly salted boiling water for 30 seconds and drain. Pour the Fusilli into the cup with the sauce over it (200 g pasta = 100 g sauce, 300 g pasta = 150 g sauce, 400 g pasta = 200 g sauce). Add a tablespoon of pulled pork and the brunoise of peppers.
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