Summary

Ingredients

• 500 g pasta
• 6 tablespoon pesto, green
• 250 g mushrooms
• 300 g cocktail tomatoes
• 3 tablespoon vinegar (herb vinegar) or light balsamic vinegar
• salt and pepper

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet and then drain. Fold the pesto and vinegar into the warm pasta.
2. Clean the mushrooms, cut them into slices and fry them in a pan. Add the washed cocktail tomatoes briefly - halve them once depending on the size. Add the mushrooms and tomatoes to the pasta and season with salt and pepper.
3. Tip: If you want, you can sprinkle some fresh parmesan on top.