John Myers
Ingredients for 4 servings:
- 250 g farfalle or other pasta
- 100 g dried tomatoes
- 100 g mozzarella, (mini), quartered
- 50 g pine nuts
- 4 red bell peppers
- 2 cloves garlic
- 1 bunch basil, leaves only
- 50 ml olive oil
- 80 ml white balsamic vinegar
- 1 tsp, heaped mustard, hot
- 3 tbsp honey
- 1 tsp, heaped salt
- n. B. Pfeffer
- 1 chili pepper(s), red, optional
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
Place the peppers on a baking sheet lined with baking paper in the oven at 200°C (convection oven) until soft and the skins are slightly blackened. Peel off the skin. Deseed the peppers, quarter them, and cut into strips. Cook the farfalle in plenty of salted water until al dente and drain. Roast the pine nuts in a non-stick pan without oil until golden brown. Cut half of the basil leaves into thin strips. Mix the farfalle with the tomatoes, peppers, mozzarella, and pine nuts in a bowl. Place the other half of the basil leaves in a blender with olive oil, balsamic vinegar, garlic, honey, mustard, salt, and pepper and blend until creamy. If you like it spicy, add a deseeded chili pepper. Season the vinaigrette to taste and mix everything together. Finally, fold in the basil strips. Let the salad marinate for 2 hours, or overnight if possible. This salad can be supplemented with your own favorite ingredients, e.g. olives, feta instead of mozzarella, then pay attention to the salt, capers, pickled artichokes.
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