John Myers
Ingredients for 6 servings:
- 500 g pasta, farfalle
- 200 g pesto, red or green
- 100 g Parmesan, grated
- 100 g tomatoes, dried, pickled
- 100 g arugula
- 200 g cocktail tomatoes, fresh
- 100 g pine nuts
- some salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Mediterranean enjoyment the quick way
Cook the ribbon pasta in lightly salted water until al dente. Meanwhile, toast the pine nuts without adding any fat or anything similar and let cool. Then chop the sun-dried tomatoes and halve the cherry tomatoes. Rinse the pasta and transfer it to a bowl while still warm. Mix well with the pesto, Parmesan, and sun-dried tomatoes. Let cool slightly. Then add the cherry tomatoes and fold in. Finally, sprinkle with the arugula and pine nuts and garnish. The salad can be eaten immediately, but tastes great the next day, too.
Facebook Comments