Penne, arugula and radicchio salad

Ingredients for 4 servings:

• 300g penne
• salt water
• 100 g arugula
• ½ head of radicchio
• 1 can artichoke hearts, 240 g drained weight
• 300 g mini mozzarella
• 3 tbsp capers from the jar
• 50 g pine nuts
• 100 g tomatoes, dried in oil
• 2 lemons, juice
• 2 tsp sugar
• Salt and pepper, colorful from the mill

Instructions

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

with artichokes, capers and mozzarella in lemon-tomato dressing

Cook the pasta in plenty of boiling, lightly salted water until al dente. Drain, refresh, and allow to cool. Trim and wash the arugula and radicchio, spin dry, and tear into bite-sized pieces. Drain the mozzarella balls and artichokes, then quarter the artichokes. Drain the sun-dried tomatoes, reserving the oil. Chop the tomatoes into small pieces and mix them in a bowl with the lemon juice and 1-2 teaspoons of sugar. Season to taste with a little salt and a few turns of freshly ground pepper. Then whisk in 6 tablespoons of the reserved tomato oil and toss the pasta with the dressing. Fold in the artichokes, arugula, radicchio, mozzarella balls, and capers. Toast the pine nuts in a pan over low heat without adding any fat until golden brown, then sprinkle them over the salad. Goes well with grilled fish or steak with fresh baguette. Tip: Feta cubes also go very well with it – but please leave out the mozzarella.