Pasta salad with pesto sauce

Ingredients for 8 servings:

• 300g farfalle
• 150 g tomatoes, dried
• 200 g green beans
• 100 g Parmesan, sliced
• 100 g almond sticks
• 75 g pesto, red
• 75 g balsamic vinegar, red
• 75 g agave syrup
• 2 tsp cumin
• 230 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 5 minutes

simple, but a bit more time-consuming

Since dried tomatoes are often too salty, they should be soaked. Pour about 1 liter of hot water over the dried tomatoes and let them stand for 2-4 hours. Then drain the water and dry the tomatoes on a piece of baking paper in the oven at about 100-120°C for about 20 minutes. They should still be slightly moist. Cook the pasta; it should be “al dente.” Then drain and cool in plenty of cold water. This prevents the pasta from overcooking and sticking together. While the pasta is cooking, trim the tips and ends of the green beans, blanch them in boiling water for about 5 minutes, drain, and sauté them in a pan with butter until tender. Do not let them get too soft! Combine the pesto, balsamic vinegar, agave syrup, cumin, and water to make a salad dressing. Let the ingredients cool individually, then combine them with the almonds in a large bowl. If you’re not serving the salad right away, but want to take it to a party as a gift, for example, pour only a small amount of the salad dressing over the salad so that all the ingredients are only lightly coated. This allows the salad to marinate without becoming too soft. Add more dressing to the salad before serving and toss to combine. Since salads at party buffets are often eaten over several hours, it’s a good idea not to add all of the dressing at once to prevent the salad from becoming soggy. Add more later if needed.