Summary

Ingredients

• 350 g pasta (e.. orecchiette, irandole, fusilli, penne riate)
• 3 tomato (s)
• 1 bunch rocket
• 2 handfuls basil leaves
• 50 g pecorino, freshly sliced
• 50 g pine nuts
• 4 tablespoon olive oil
• salt
• Cayenne pepper or chilli

For the pesto:

• 100 g tomato (s), dried in oil
• 15 basil leaves
• 2 cloves garlic)
• 1 hot pepper
• 3 tablespoon oil

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Instructions

1. Cook the pasta in salted water until al dente. Skim off some of the pasta water and set aside. Drain the pasta, drain and mix with 2 tablespoons of olive oil and allow to cool a little.
2. For the pesto, mix all the ingredients well with a mixer or hand blender. Dilute the pesto with 2 - 3 tablespoons of pasta water and set aside.
3. Wash, quarter, core and cut the tomatoes into small pieces. Wash the rocket too and pluck it into bite-sized pieces. Toast the pine nuts in a small pan without fat until golden brown. Slice the pecorino.
4. Now mix the pasta with the pesto and 2 tablespoons of olive oil and then with all the other prepared ingredients and season to taste with salt and cayenne pepper or chilli.
5. The salad can be served immediately or prepared and enjoyed straight away.