Summary

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

1. Cook the loop noodles in lightly salted water until they are firm to the bite.
2. 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.
3. 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.
4. Then add the cocktail tomatoes and fold in. Finally sprinkle with the rocket and pine nuts and garnish.
5. The salad can be eaten straight away, but it still tastes great the next day.