Pesto salad on a bed of arugula

Ingredients for 2 servings:

• 150 g pasta
• 10 cherry tomatoes
• 1 pack of mini mozzarella
• 1 small jar pesto, green
• 1 bunch arugula
• ½ handful of Parmesan, coarsely grated
• ½ handful of pine nuts
• 1 tbsp olive oil
• 1 tbsp balsamic cream
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cook the pasta according to the package instructions until al dente. Meanwhile, wash and drain the arugula and tomatoes. Arrange the arugula in a circle on a plate and cover with the balsamic vinegar; I always make a spiral. Briefly toast the pine nuts in a pan. Drain the pasta and refresh in cold water or refrigerate, then transfer to a bowl. Add a little olive oil and mix well with about 2 tablespoons of the pesto, then arrange on top of the arugula. Toss the mozzarella and tomatoes in the bowl with a little pesto and season if desired; I like it a bit pepperier. Arrange on the plates and sprinkle with the Parmesan and pine nuts. Ciabatta goes very well with this.