Summary

Ingredients

• 500 g pasta
• Salt water
• 200 g rocket
• 200 g cocktail tomatoes
• 1 glass pesto
• 3 tablespoon olive oil
• 1 pack ready mix for salad dressing (garden herbs)
• 150 g parmesan, sliced
• 2 cloves garlic
• 1 glass olives (herb olives), black, pitted
• 100 g pine nuts

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Instructions

1. First cook the noodles in salted water until they are al dente. Drain, rinse briefly with cold water and put aside in the colander.
2. Mix the glass of pesto with the olive oil and the garden herb mixture in a tall mixing bowl. If necessary, dilute with oil and add a little balsamic vinegar. Now peel and squeeze the garlic. Pour the sauce over the pasta and stir everything well.
3. Quarter the tomatoes and halve the olives. Add to the pasta together with the washed rocket. Mix everything properly.
4. Briefly toast the pine nuts in the pan. Arrange the salad on plates, grate the parmesan over the top and sprinkle with a few pine nuts.
5. Tastes great with grilled meat or simply with fresh baguette.