Pasta salad with puffed tomatoes

Name: pasta salad with puffed tomatoes
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 350 g fresh green asparagus; 400 g rivolo cherry tomatoes; 8 el traditional olive oil; 140 g parma ham; 300 g paccheri; 50 g pine nuts; 40 g fresh basil; 100 g baby spinach

Salad of green asparagus, cherry tomatoes, parma ham, pacherri pasta, pine nuts, basil and baby spinach.

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 180 ° C.
Cut the woody bottom of the asparagus and halve the asparagus. Place them on a griddle covered with parchment paper.
Remove the crowns from the tomatoes. Place the tomatoes between the asparagus and drizzle with the oil and some pepper.
Divide the slices of ham over a second baking sheet covered with parchment paper. Place the baking trays in the oven, with the ham above the tomatoes.
Roast the tomatoes, asparagus and ham in the oven for 15 minutes. If the ham is not crispy after 15 minutes, leave it in the oven for 5 minutes longer.
Meanwhile, cook the pasta according to the instructions on the packaging.
Heat a skillet without oil or butter and roast the pine nuts in 3 min. On a low heat until golden brown.
Put the basil with stalks and the rest of the oil in the container of the blender and finely grind. Season with pepper and salt.
Drain the pasta and rinse under cold running water until it is lukewarm. Drain well and mix with the basil oil.
Mix the asparagus, tomatoes and baby spinach through the pasta.
Sprinkle with the pine nuts and some pepper. Spread the crispy ham over the salad.