Brussels sprout pasta salad

Ingredients for 2 servings:

• 500 g Brussels sprouts
• 150 g pasta
• ½ jar of tomatoes, dried, pickled
• 40 g pine nuts
• 1 clove(s) garlic
• 50 g Parmesan
• 2 bowls of cress
• 3 tbsp olive oil
• 50 ml vegetable stock
• ½ lemon(s), the juice
• ½ tsp baking soda
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 40 minutes

Cook the pasta according to the package instructions until al dente. Then rinse with cold water. Meanwhile, trim the Brussels sprouts. Bring a pot of water to a boil and add the baking soda and a little salt. Let the sprouts cook for 5 minutes. Then drain the water and cook the sprouts in pure salted water for another 5-7 minutes. Tip: Always turn on the kettle during the first cooking process. This way, you have boiling water ready after draining the baking soda. Let the pasta and sprouts cool slightly. Cut the sun-dried tomatoes into small pieces. For the salad dressing, press the garlic, cut cress from a small bowl, grate the Parmesan cheese, and puree everything with oil, stock, and lemon juice. Season the dressing with salt and pepper. Mix the pasta, sprouts, and sun-dried tomato pieces in a sealable salad bowl. Carefully fold in the salad dressing. Cover the salad and let it sit in the refrigerator for at least 15 minutes and no more than three hours. This is the best time to enjoy it. If left to rest for longer, it will become too hard. Shortly before serving, toast the pine nuts in a dry pan and sprinkle them over the salad along with the remaining cress. You can also do this before the salad is refrigerated, but this will slightly lose the fresh, roasted flavor of the pine nuts. The specified amount is enough for two people as a main course and four as a side dish.