in Italy

Butterfly lettuce

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Ingredients for 6 servings:

  • 500 g pasta (farfalle / butterfly pasta)
  • 2 tbsp oil (olive oil)
  • 2 tbsp vinegar (balsamic vinegar)
  • salt and pepper
  • Maggi
  • n. B. Pepper, dried
  • 250g mozzarella
  • 2 tbsp pine nuts
  • 100 g arugula
  • 20 tomatoes (cocktail tomatoes)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare the pasta according to the package instructions, let it cool, and then transfer it to a large salad bowl. Dice the mozzarella and cherry tomatoes, season with salt and pepper, and add to the pasta. Toast the pine nuts in a non-stick pan over medium heat without any fat until browned. Wash the arugula, remove the stalks, chop them up, and add them to the pasta along with the pine nuts. Season well with salt, pepper, Maggi, seasoning, and chili peppers to taste. Add oil and plenty of balsamic vinegar. Delicious as a pasta salad or served with juicy steaks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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