Summary

Ingredients

• 600 g penne / riatoni
• 60 ml olive oil
• 1 clove garlic, crushed
• 4 tablespoon balsamic vinegar (white)
• 425 g artichoke hearts from the lass, drained and quartered
• 8 slices ham (prosciutto or country ham), air-dried, finely sliced and chopped
• 80 g tomato (s), dried in oil, drained and thinly sliced
• 15 g basil, fresh, finely plucked
• 70 g rocket, cleaned and drained well
• 40 g pine nuts, lihtly toasted
• 50 g olives, small black ones

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Instructions

1. Cook the rigatoni / penne in a large saucepan with sparkling salt water according to the instructions on the packet al dente. Drain carefully and transfer to a large salad bowl.
2. Roast the pine nuts in a pan without oil for 2-3 minutes over medium heat until golden yellow, then allow to cool a little.
3. Beat the oil, garlic and vinegar.
4. Pour the dressing over the warm pasta, fold in and let cool down a little. Add the artichoke hearts, ham, tomatoes, basil, rocket, pine nuts and olives.
5. Mix all ingredients well and season with salt and black pepper from the mill.
6. Prep time: 20 minutes