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Serves 4
4 handfuls green beans, topped but not tailed
400 g farfalle or other dried pasta
2 handfuls black olives, stones in
juice of 1 lemon
extra virgin olive oil
sea salt
freshly ground black pepper
1 jar good-quality mackerel, drained and broke into big pieces
400 g ripe cherry tomatoes, halved
1 smalL bunch fresh flat-leaf parsley, leaves picked
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