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Ecki's Italian pasta salad with pesto

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Ingredients for 6 servings:

  • 500g penne
  • 1 jar tomatoes, dried in oil
  • 50 g pine nuts
  • 1 bunch arugula
  • some basil stalks, possibly frozen
  • 250 g cocktail tomatoes
  • 1 jar pesto, red
  • salt and pepper
  • 1 pack of Italian herbs, frozen
  • possibly garlic

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

super fast, super tasty, vegetarian

Cook the pasta in salted water until al dente and let cool. Chop the sun-dried tomatoes. Toast the pine nuts in a dry pan without fat. Wash and slightly tear the arugula and basil. Mix all ingredients together and let the salad sit for at least 1 hour. Season to taste before serving.

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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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