Summary

Ingredients

• 350 g spahetti
• Salt water
• 100 g pine nuts
• 130 g tomato (s), dried in oil
• 130 g cherry tomato (s)
• 100 g rocket
• olive oil
• salt and pepper
• 1 tablespoon lemon juice
• 2 tablespoon parmesan

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Instructions

1. Break the spaghetti two or three times and cook according to the instructions on the package in plenty of boiling salted water. In the meantime, roast the pine nuts in a pan without fat until golden brown. Let cool down.
2. Drain the sun-dried tomatoes in a colander, collecting the oil. Cut the tomatoes into fine strips. Wash the cherry tomatoes and cut in half. Wash and clean the rocket and cut it once. Fill up the tomato oil with olive oil to 4 tablespoon.
3. Pour the pasta into a sieve and allow to drain, collecting about 6 tablespoons of the cooking water. Mix the spaghetti with the tomato strips, cherry tomatoes and pine nuts. Mix in the oil and season the salad with salt, pepper and lemon juice. Allow to cool slightly.
4. Before serving, add the parmesan and rocket to the salad and stir in. Turkey roll skewers and white bread go well with this.