John Myers
Ingredients for 8 servings:
- 500g spaghetti
- 50 g pine nuts
- 250 g cherry tomatoes
- 125 g arugula
- 2 packs of mozzarella, light, 125 g each
- 75 g Italian herbs with onions, frozen
- 2 tbsp olive oil
- 6 tbsp balsamic vinegar
- salt and pepper
Instructions
Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
Break the spaghetti into small pieces and cook in salted water according to the package instructions, then drain and refresh. Meanwhile, gently fry the pine nuts. To do this, heat the pan, then turn off the heat and add the nuts to the pan. Stir frequently. While the spaghetti and pine nuts are preparing, wash and chop the vegetables. Quarter the cherry tomatoes, cut the arugula into strips and the mozzarella into small cubes. Place the now cooled spaghetti and pine nuts in a large bowl with the cherry tomatoes, arugula, mozzarella and herbs. Drizzle with olive oil and balsamic vinegar, season with salt and pepper and mix everything thoroughly. Let it sit for about 30 minutes. The pasta will absorb some of the balsamic vinegar, which will make the salad taste even better.
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