Pasta salad "two worlds"

Ingredients for 4 servings:

• 150g tagliatelle
• 4 tsp, heaped peanut butter
• 2 Pepper
• 8 tomatoes, dried, preserved in oil
• 12 cherry tomatoes
• ½ bell pepper(s)
• 40 g arugula
• 10 g Parmesan
• some fish sauce
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Mediterranean-Asian peanut noodle salad

Cook the pasta al dente according to the package instructions. Meanwhile, cut the chili peppers, bell peppers, and sun-dried tomatoes into strips. Halve the cherry tomatoes, trim the arugula, and grate the Parmesan cheese. Once the pasta is done, drain the pasta water and coat the pasta with a little oil to prevent it from sticking together. Spread the peanut butter over the still-warm pasta, melt it, and spread it out. Season with a little fish sauce and pepper, and let it cool. Once the pasta is halfway cold, add the prepared ingredients and mix. Season again with fish sauce, pepper, and salt, if desired. Serve the salad cold. As with any pasta salad, it’s a good idea to let it sit overnight. For those who find the salad too vegetarian: shrimp go perfectly with the salad.