Summary

Ingredients

• 240 g Farfalle
• 185 g red peppers (snack peppers)
• 420 g nectarine (s)
• 1 spring onion (s), approx. 35 g
• 1 shallot (s)
• 1 clove garlic
• 20 g mustard (dill mustard)
• 80 g olive oil
• 40 g vinear (fruit vinear with apricot)
• salt
• Pepper, more colorful, from the mill

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Instructions

1. Cook the pasta in a saucepan with 500 ml of boiling salted water for 8 minutes. Then immediately drain the pasta, rinse with cold water, drain and set aside. You shouldn`t cook again.
2. Put the oil and vinegar in a large bowl. Peel and dice the shallot and garlic and add to the bowl. Cut the spring onion into rolls and also fill the bowl. Add the mustard, salt and pepper and stir everything well.
3. Put the pasta in the bowl, mix in and season again. Clean the peppers, chop them into small cubes, pour over the pasta and fold in. Core, dice the nectarines, pour over the pasta and fold in. Season again with pepper so that the nectarines don`t taste too dominant.
4. Pour the salad into a serving vessel and serve. I served small toasted breadsticks in the pan with the salad.