John Myers
Ingredients for 5 servings:
- 400 g pasta (preferably fusilli or spiral pasta)
- salt water
- 1 pack of arugula
- 75 g pine nuts
- 200 g leaf spinach, preferably fresh
- 1 dash of olive oil
- 1 shot of balsamic vinegar, dark
- salt and pepper
- ½ clove(s) garlic
- 75 g Parmesan
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
A delicious, sophisticated summer salad. It’s also great to eat while it’s still warm.
Cook the pasta in salted water and let it cool in a large bowl. In a pan, toast the pine nuts in olive oil. Remove from the heat, add the spinach, and crush the garlic over it. It’s best to add another splash of oil and set the whole thing aside. The oil will absorb the flavor of the garlic, spinach, and seeds, giving the salad a more intense flavor later on. Add everything to the pasta in the bowl and mix. Once everything has cooled completely, season with salt, pepper, balsamic vinegar, and a little more oil if needed. Finally, grate the Parmesan cheese in larger pieces over the top, mix in, and grate it again for decoration.
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