Pasta salad with arugula, pine nuts and Tête de Moine or Parmesan

Ingredients for 4 servings:

• 500 g spaghetti or penne
• salt water
• 3 tsp olive oil
• 1 garlic clove(s), possibly less
• 100 ml vegetable stock
• 4 spring onions, depending on thickness
• 100 g arugula
• 20 cocktail tomatoes
• 50 g cheese (Tête de Moine) or grated Parmesan
• 4 tbsp pine nuts
• 4 tbsp Balsamic vinegar bianco
• 4 tsp Italian herbs (frozen)
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

Cook the pasta in salted water until al dente and drain. Mince the garlic and add it to the warm pasta with the oil. Next, add the slightly warm vegetable stock and the finely chopped spring onions. Cut the arugula and cherry tomatoes in half and add to the pasta. Lightly toast the pine nuts in a pan and add them once cooled. To finish, mix the balsamic vinegar and herbs, along with pepper and salt, and add to the pasta. Finally, fold in the Tête de Moine or Parmesan cheese. Best served immediately. Or prepare ahead of time for a party, which will give the salad a bit more intensity. But only fold in the arugula and cheese just before serving.