Lukewarm pasta salad

Ingredients for 4 servings:

• 250 g Kritharaki (rice-shaped noodles)
• 100 g peas
• 4 tomatoes
• 150 g olives, black
• 1 lime(s)
• 100 g cashew nuts, natural
• 100g mozzarella
• 2 tbsp butter
• 1 tbsp honey or agave syrup
• n. B. vinegar
• n. B. Oil
• salt and pepper
• Parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

summery, exotic, delicious

Cook the pasta according to the instructions in a pot of salted water. When the pasta is still al dente, add the peas and cook with the pasta. Fresh peas should only be cooked briefly at the end. Caution: Do not overcook the pasta. In the meantime, halve the olives and dice the tomatoes. Roughly chop the cashews. Grate the lime zest and then juice the lime. Drain the mozzarella and chop the parsley. Drain the pasta and peas and set aside. Melt the butter in the pot and add the lime zest and cashews. Once the cashews are lightly browned, add the lime juice and honey and remove from the heat. Return the pasta to the pot and stir well. Then add the tomatoes and olives, tear the mozzarella into the pasta salad and add the parsley. Season everything with salt and pepper and refine with vinegar and oil if desired. The amount of ingredients can be varied according to your taste. I actually always do it according to my mood. The salad tastes best lukewarm with a light touch of lime and butter.