John Myers
Ingredients for 2 servings:
- 300 g lentil or chickpea pasta (not spiral pasta, which falls apart too easily)
- ½ jar Pesto Rosso
- 1 jar artichoke hearts (approx. 10 hearts)
- 1 can of olives (approx. 20 pieces), whether black or green
- 1 jar tomatoes, dried in oil
- 50 g sunflower seeds
- 5 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- salt and pepper
- Basil, fresh
- 1 bunch arugula
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes
deliciously vegan
Cook the pasta according to the package instructions until al dente and drain. In the meantime, prepare the dressing with olive oil, balsamic vinegar, pesto rosso, pepper, and salt. Add the warm pasta and mix well. Stir frequently while it cools. Cut the sun-dried tomatoes into small cubes (approx. 5 x 5 mm), halve the olives, and quarter the artichoke hearts. Toast the sunflower seeds in a grease-free pan. Add all ingredients to the pasta, mix, and let stand at room temperature for a few hours. Roughly chop the basil leaves and mix in with the arugula just before serving.
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