Pasta salad with basil oil

Name: pasta salad with basil oil
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: 400 g farfalle bag of 500 g; 1 toe garlic; 6 el traditional olive oil; 30 g fresh basil container of 15 g; 25 g pine nuts; 250 g Cherry tomatoes; 590 g grilled red pepper pot of 295 g; 400 g artichoke heart in tin; 50 g Grana Padano cheese broken; 75 g arugula bag of 75 g

Italian pasta salad from farfalle with crispy pine nuts, roasted peppers and artichoke hearts.

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Cook the pasta al dente according to instructions on the package.
Drain and rinse under cold running water.
Finely grind the garlic with the oil and basil with a hand blender or food processor. Season with salt and pepper.
Roast the pine nuts in a frying pan without oil or butter until golden brown.
Halve the cherry tomatoes and cut the grilled peppers into thin strips.
Drain the artichokes and cut each in 4 parts.
Mix the pasta with the basil oil, pine nuts, tomatoes, grilled peppers and artichokes. Season with salt and pepper.
Cover the pasta salad and put it in the refrigerator until use. Remove from the refrigerator 1 hour before serving.
Grate the cheese.
Mix the arugula through the salad and sprinkle the cheese over it.
Bon appétit! .