Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 500 g pasta, farfalle
- 200 g pesto, red or reen
- 100 g parmesan, rated
- 100 g tomato (s), dried, pickled
- 100 g rocket
- 200 g cocktail tomatoes, fresh
- 100 g pine nuts
- a bit salt
Print Recipe
Pin Recipe Instructions
- Cook the loop noodles in lightly salted water until they are firm to the bite.
- Meanwhile, roast the pine nuts without adding any fat or the like and let them cool down. Then cut the sun-dried tomatoes into small pieces and halve the cocktail tomatoes.
- Rinse the pasta and place in a bowl while still warm. Mix well with the pesto, parmesan and sun-dried tomatoes. Allow to cool slightly.
- Then add the cocktail tomatoes and fold in. Finally sprinkle with the rocket and pine nuts and garnish.
- The salad can be eaten straight away, but it still tastes great the next day.
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