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Pasta salad with arugula and pine nuts

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Ingredients for 4 servings:

  • 500 g pasta (piccolini)
  • 40 g dried tomatoes, cut into strips
  • 3 spring onions
  • 500 g arugula
  • butter
  • 50 g pine nuts, roasted
  • 1 tbsp oregano, finely chopped
  • 50 ml olive oil
  • 1 garlic clove(s)
  • 1 tsp chili, finely chopped
  • Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely slice the spring onions and finely chop the garlic clove. Cook the pasta until al dente, drain, and let cool. Tear the arugula into pieces and lightly sauté it in a little butter, then let cool. Mix the pasta, tomatoes, arugula, spring onions, and pine nuts together. Make a dressing with the oil, garlic, chili, oregano, and salt/pepper and toss it into the salad.

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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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