John Myers
Ingredients for 8 servings:
- 500 g pasta
- 1 jar dried tomatoes in oil
- 250 g cherry tomatoes
- 200 g arugula
- 100 g Parmesan
- ½ bunch basil
- 1 tbsp walnut oil
- 1 tbsp olive oil
- salt and pepper
- pine nuts
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Cook pasta in salted water until al dente and let cool. Make a pesto in a blender by combining basil, Parmesan, walnut oil, and olive oil. Drain the tomatoes in oil and cut them into bite-sized pieces, along with the cherry tomatoes and arugula. Combine the pasta, pesto, tomatoes, and arugula and mix well. Season with salt and pepper. Toast the pine nuts and sprinkle over the salad, stirring to combine before serving.
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