Tagliatelle with arugula

Ingredients for 4 servings:

• 500 g pasta (tagliatelle), fresh
• 125 g sheep’s cheese, shredded
• 125 g arugula
• 200 g sweet cream
• 2 tomatoes, ripe
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Parmesan, freshly grated
• salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, wash the arugula and, depending on the size of the leaves, chop it up a little if necessary. Wash the tomatoes and dice them. Mix both in a bowl and season with salt and pepper. In a large non-stick pan over medium heat, melt the shredded feta cheese in the cream and olive oil. Stir until a creamy sauce forms. Meanwhile, cook the tagliatelle in plenty of salted water until al dente. Drain and set aside. Season the feta cheese and cream sauce with salt, pepper, balsamic vinegar, and chili powder. Then add the drained tagliatelle. Mix everything together well. Now stir the arugula salad into the warm pasta and sprinkle with Parmesan cheese. Serve immediately.