Summary

Ingredients

• 500 g Farfalle (butterfly noodles)
• 100 g pine nuts
• 200 g sheep cheese
• 200 g tomato (s), dried in oil
• 30 basil leaves
• 50 ml olive oil
• 2 cloves garlic)
• salt and pepper

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet.
2. In the meantime, chop the tomatoes and dice the sheep`s cheese. Peel the garlic, press through or cut into tiny pieces. Carefully roast the pine nuts in a pan without fat. (Be careful - they turn black quickly!) Tear or cut the basil leaves.
3. Drain the cooked pasta and put everything together in a bowl. Now pour the olive oil (the amount is estimated) over it and season with salt and pepper.
4. Tip: We always eat the first portion warm.