Summary

Ingredients

• 500 g Farfalle
• Salt water
• 0.5 ½ glass tomato (s), dried in oil
• 1 bag / s pine nuts
• 1 glass Genovese pesto
• 1 bowl rocket
• salt and pepper

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Instructions

1. Brown the pine nuts in a non-stick pan. Cook the pasta in salted water and drain. Cut the sun-dried tomatoes into small pieces and add to the pasta together with the pine nuts.
2. Add the pesto and stir well. Wash the rocket and fold in to taste. If necessary, season with salt and pepper.