Summary

Ingredients

• 500 g pasta, any
• 1 bunch spring onion (s)
• 2 bell peppers, yellow
• 1 tablespoon oil
• 300 g broccoli, frozen
• 4 tomato (s)
• 8 tomato (s), dried from the jar
• 100 g cheese, pecorino or parmesan

For the sauce:

• 2 tablespoon cream cheese
• 150 g crème fraîche
• 150 g yourt
• 2 clove (s) garlic, more if desired
• 2 tablespoon basil, chopped
• 1 tablespoon chives, chopped
• 2 tablespoon balsamic vinegar
• salt and pepper

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Instructions

1. Cook the pasta to the desired firmness according to the instructions on the packet, drain and rinse in cold water. Allow to cool slightly.
2. Cut the spring onions into rings, remove the core from the peppers and dice. Heat the oil and sauté both for about 5 minutes while stirring.
3. Then add the broccoli (it may still be frozen) and add 125 ml of water. Simmer until the liquid has almost completely boiled away.
4. Then mix the steamed vegetables with the noodles in a bowl.
5. Now cut the tomatoes into wedges and the sun-dried tomatoes into strips.
6. Grate the cheese finely or coarsely as desired, and slice it if necessary.
7. Add everything to the pasta and mix a little.
8. For the sauce, stir the cream cheese with crème fraiche and yoghurt until smooth. Press in the garlic cloves, stir in herbs and balsamic vinegar and then season with salt and pepper. Pour the sauce over the salad and mix everything well again. Covered (possibly in the refrigerator) let it steep a little.
9. Note: Be careful when seasoning the sauce - the sun-dried tomatoes and cheese already add a lot of seasoning!