Summary

Ingredients

• 500 g spahetti or penne
• Salt water
• 3 teaspoons olive oil
• 1 garlic clove (s), possibly less
• 100 ml vegetable stock
• 4 spring onion (s), depending on the thickness
• 100 g rocket
• 20 cocktail tomatoes
• 50 g cheese (Tête de Moine) or rated Parmesan
• 4 tablespoon pine nuts
• 4 tablespoon balsamic vinegar
• 4 teaspoon herbs, Italian (frozen)
• salt and pepper

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Instructions

1. Cook the pasta in salted water until al dente and drain. Chop the garlic and add to the warm pasta with the oil.
2. This is followed by the slightly warm vegetable broth and the finely chopped spring onions. Cut the rocket and cherry tomatoes once and add to the pasta. Lightly roast the pine nuts in the pan and add them after they have cooled down.
3. To round it off, mix the balsamic vinegar and herbs as well as pepper and salt and add to the pasta. Finally, fold in the Tête de Moine or Parmesan.
4. Serve immediately. Or prepare for the party earlier, then the salad will be a little more intense. But then fold in rocket and cheese just before consumption.