Pasta with Herb Vinaigrette and Mozzarella

Summary

Ingredients

• 350 g pasta (Bavette)
• 5 tablespoon olive oil
• 3 thick spring onion (s)
• 0.5 ½ handful parsley, fresh
• 2 cloves garlic
• 1 small chilli pepper (s), dried
• 1 packet mini mozzarella (mozzarella balls)
• 1 handful fresh basil
• 1 pinch (s) salt and pepper
• 1 tablespoon, heaped balsamic cream
• some parmesan, to sprinkle on

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Instructions

1. Pour water into a saucepan for the pasta. When the water boils add salt to the water and add the pasta.
2. The ingredients can now be prepared. Cut the leek into rings 1/2 finger thick, peel the garlic and place in a garlic press, wash the basil and chop it, crumble the chillies and wash and chop the parsley.
3. In the meantime, heat the olive oil in a large pan or wok and fry the leek, parsley and chillies for 3 minutes. Now let it steep on a low level. Then add the garlic, balsamic cream and basil and sauté until the pasta is ready.
4. Finally, drain the pasta, add it to the pan and mix everything well. Then add the mozzarella balls, season with salt and pepper and leave to rest for 3 minutes with the lid closed. Stir everything again, sprinkle with parmesan and serve.