Summary

Ingredients

• 500 g penne
• Salt water
• 125 g cherry tomato (s)
• 1 small Jar olives, green
• 2 bell pepper (s)
• 1 small Can corn
• 125 g rocket
• 100 g walnuts, peeled
• 1 tablespoon peanut butter
• 3 tablespoon tomato paste
• 100 ml heavy cream (soy cream)
• 0.5 ½ lemon (n)
• salt and pepper
• Herbs, fresh your choice
• 1 clove garlic

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Instructions

1. Cook the pasta in salted water until al dente. Wash the peppers and cut into cubes. Drain the olives and cut half of them into rings. Candle the walnuts without oil with a little sugar in the pan.
2. For the dressing, the candied walnuts, the other half of the olives are pureed with the soy cream, tomato paste, peanut butter and lemon juice with a hand blender. If the dressing is not runny enough, stretch with more soy cream or oil.
3. Then season to taste and add all the ingredients to the pasta. Let the salad stand for at least 1 hour.