Pasta Salad with Rocket, Garlic, Pesto and Cheese

Summary

Ingredients

• 1 bag penne
• Salt water
• 1 glass pesto, green
• 1 package cheese (Gouda) in one piece
• 5 cloves garlic
• 1 bunch rocket
• 1 small Glass olive oil
• Chilli flakes or
• 1 chilli pepper (s), diced
• sea-salt
• pepper

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Instructions

1. Cook the pasta in heavily salted water for 10-12 minutes until soft (according to package instructions). Drain and let cool.
2. In the meantime, wash the rocket well, dry it and cut it in half (the stems can stay on). Cut the cheese into cubes as thick as your thumb. Put both in a large bowl and mix well so that the cheese can absorb some of the moisture from the rocket.
3. Using a spoon, pour the entire contents of the pesto glass into a cocktail mixer (or a narrow mixing bowl with a lid). Add a lot of salt and pepper, if necessary chilli flakes or a diced chilli pepper. Cut the garlic cloves into small pieces (do not press!) And add them to the blender.
4. Put the lid on and shake everything thoroughly for about 1 minute (attention: hold the lid firmly with the other hand - pesto oil is difficult to remove from the carpet or clothes).
5. Put the cooled pasta (do not butter, otherwise the pasta cannot absorb any sauce) from the sieve to the rocket and cheese and mix everything again. Then pour the sauce from the cocktail mixer over it (theoretically it could still be very thick).
6. Fill the empty pesto glass halfway with olive oil. Close the lid and mix the pesto remains with the oil. Also add. This will make the dressing smooth and creamy.
7. Mix the whole salad well and cover it in the refrigerator for 2 hours so that the pasta can absorb the sauce properly and the garlic unfolds its aroma.