Spaghetti with arugula

Ingredients for 2 servings:

• 250g spaghetti
• 2 shots of olive oil
• 2 handfuls of arugula
• 30 g pine nuts
• 16 cherry tomatoes
• 12 black olives
• 50 g Parmesan
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Salad and pasta dish at the same time

Cook the spaghetti according to the package instructions until al dente. Meanwhile, wash the arugula and spin dry or pat dry. Halve or quarter the cherry tomatoes, slice the olives into rings, and thinly slice the Parmesan. Mix the cherry tomatoes, olives, and Parmesan in a small bowl. Just before the spaghetti is ready, toast the pine nuts in a pan without any fat. Turn the spaghetti out into a colander and, once drained, divide between plates. Sprinkle the cherry tomatoes, olives, and Parmesan over the spaghetti, along with the pine nuts and arugula. Finally, drizzle each plate with a little olive oil and season with salt and freshly ground pepper.