Pasta salad with spinach and red pesto

Ingredients for 5 servings:

• 400g farfalle
• 200 g spinach, fresh young
• 200 g arugula
• 1 jar pesto, red
• 1 jar tomatoes, dried in oil
• 1 bag of pine nuts
• 1 bag of freshly sliced ​​Parmesan cheese
• Salt and pepper or chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple, quick and delicious

Cook the pasta in plenty of salted water until tender. Meanwhile, toast the pine nuts in a pan without oil. Open the jar of tomatoes and pour the oil into a bowl. Chop the sun-dried tomatoes into small pieces and add them to the bowl, as well as the pesto. The oil from the jar is sufficient; no more is needed for the salad. Add the toasted pine nuts to the bowl. Add the Parmesan cheese. Season the sauce with salt and pepper (I prefer chili powder with a spice level of 5). Drain the pasta, add it to the sauce, and mix everything well. Taste for the seasoning. Chop the arugula into small pieces, wash the spinach, and add both to the warm salad at the end. The heat is enough for the spinach to soften. If you don’t want to wait, enjoy the salad immediately. Otherwise, chill for a while. Ideal for warm days and when you’re in a hurry. The salad is ready in 20 minutes!