Summary

Ingredients

• 500 g pasta (e.. Spirelli)
• 300 g tomato (s), dried
• 200 ml Pesto alla Genovese
• 200 g parmesan, rated
• 1 tablespoon balsamic vinegar
• Herbs, to taste
• Pepper, freshly ground

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet, drain and let cool.
2. Drain the oil from the sun-dried tomatoes. Then cut the dried tomatoes into small pieces (also possible in the chopper). Mix the pesto with the balsamic vinegar, add the salad herbs and pepper.
3. Mix the sauce with the sun-dried tomatoes and the pasta. Stir in the grated parmesan. Season the salad to taste.
4. Goes well with a barbecue party in summer.