crumbly pasta salad

Ingredients for 3 servings:

• 150 g small pasta
• 150 g peas, frozen
• 2 tbsp balsamic vinegar, lighter
• 1 tsp mustard
• 100 g pesto (carrot pesto)
• 2 tbsp extra virgin olive oil
• Salt and pepper, freshly ground
• 1 tsp Tabasco, smoked
• 2 cocktail tomatoes
• 4 basil leaves

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

vegan

Cook the pasta in salted water according to the package instructions until al dente. Drain the pasta in a colander. Collect 100 ml of the cooking water and set aside. Place the cooked pasta and peas (I use the peas as they come from the package, i.e., uncooked) in a bowl and mix. In a jug, thoroughly blend the dressing ingredients with the pasta water using an immersion blender. Add to the ingredients in the bowl and mix. Let stand for 30 minutes. Season to taste and add more salt and pepper if desired. Garnish with the cherry tomatoes and basil. You can find the recipe for the carrot pesto here: https://www.chefkoch.de/rezepte/3926141600088589/kruemeltigers-Moehrenpesto.html