Summary

Ingredients

• 500 g pasta (mini farfalle)
• Water (salt water)
• 2 glasses tomato (s), dried, in oil (150 g drained weight each)
• 2 packs feta cheese
• 50 g pine nuts
• 1 bunch rocket
• olive oil
• Balsamic vinegar

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Instructions

1. Cook the pasta in salted water until al dente. Roast the pine nuts in a coated pan without fat. Drain and chop the tomatoes, collect the oil. Dice the feta cheese and roughly chop the rocket.
2. Mix all ingredients together, add the oil from the tomatoes. Season to taste with a little olive oil and balsamic vinegar and leave to steep for a while before consumption (at least three hours, preferably overnight).