Penne with arugula and tomatoes in white wine sauce

Ingredients for 4 servings:

• 4 spring onions
• 2 bunches of arugula
• 400g penne
• salt water
• Salt and pepper from the mill
• 1 tbsp olive oil
• 100 ml dry white wine
• 150 ml chicken broth
• 200 g cocktail tomatoes
• 2 tbsp crème fraîche
• 1 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Summer pasta

Clean, wash, and finely chop the spring onions. Sort the arugula, removing any coarse stalks, rinse, and spin dry. Finely chop half and set the rest aside. Cook the penne in plenty of salted water until al dente. Heat the oil in a pan and sauté the spring onions while stirring. Briefly sauté the chopped arugula leaves. Pour in the white wine and stock and simmer over low heat for about 5 minutes. Meanwhile, wash and halve the cherry tomatoes. Mix the crème fraîche into the sauce and season with salt, pepper, and lemon juice. Drain the pasta, let it drain well, and mix it into the sauce. Line four plates with one of the reserved whole arugula leaves. Serve the pasta with the sauce and garnish with the tomato halves and the remaining arugula.