Pasta salad with arugula nuts pesto

Name: pasta salad with arugula nuts pesto
Total time: 25 min
Yield: 4
Ingredients: 400 gram bow paste farfalle; 1 vegetable stock; 1 dash olive oil; 1 yellow bell pepper; 6 dried tomato on oil; 2 spring / forest outing; 75 gram arugula; 50 gram pine nuts; 50 gram pistachios; 1 clove garlic; 2 tablespoon olive oil; 1 deciliter herbal broth from tablet; 150 gram Vergeer grated pasta cheese

Try this pasta salad with arugula nuts pesto

Ingredients

400 gram bow paste farfalle
1 vegetable stock
1 dash olive oil
1 yellow bell pepper
6 dried tomato on oil
2 spring / forest outing
75 gram arugula

50 gram pine nuts
50 gram pistachios
1 clove garlic
2 tablespoon olive oil
1 deciliter herbal broth from tablet
150 gram Vergeer grated pasta cheese

Directions

Boil the pasta with the bouillon tablet and a dash of olive oil in the cooking liquid for 8-10 minutes (see instructions on the package) al dente.
Drain the pasta and rinse cold water.
Halve the peppers and cut them into cubes without seeds.
Cut the dried tomatoes into strips, the onions into rings.
Make the rocket nut pesto by mashing the rocket with the hand blender or in a food processor.
Add the pine nuts, nuts and peeled garlic, pour in the oil and stock and form a puree.
Then add the cheese.
Mix the paprika, tomato strips and onions through the pasta.
Spoon the rocket nut pesto onto the pasta and mix it lightly.