Farfalle pepper and nectarine salad

Ingredients for 2 servings:

• 240 g farfalle
• 185 g pepper(s) (snack peppers), red
• 420 g nectarine(s)
• 1 spring onion(s), approx. 35 g
• 1 shallot(s)
• 1 clove(s) garlic
• 20 g mustard (dill mustard)
• 80 g olive oil
• 40 g vinegar (fruit vinegar with apricot)
• Salt
• Pepper, mixed, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Cook the pasta in a pot with 500 ml of boiling salted water for 8 minutes. Immediately drain the pasta, rinse with cold water, drain well, and set aside. It should not continue to cook. In a large bowl, combine the oil and vinegar. Peel and finely dice the shallot and garlic, and add to the bowl. Finely chop the spring onion and add to the bowl. Add the mustard, salt, and pepper, and mix well. Add the pasta to the bowl, mix well, and season again. Peel and finely dice the bell pepper, add to the pasta, and fold in. Deseed and finely dice the nectarines, add to the pasta, and fold in. Season again with pepper to prevent the nectarines from overpowering the flavor. Transfer the salad to a serving dish and serve. I served pan-toasted breadsticks with the salad.