Pasta salad with strawberries and cervelat

Name: pasta salad with strawberries and cervelat
Total time: 30 min
Yield: 4
Ingredients: 200 gram broccoli bunch; 100 gram frozen garden peas; 0.5 saveloy; 200 gram strawberry; 100 gram grana padano; 1 bulb Mozzarella; 300 gram fusilli; 8 tablespoon extra virgin olive oil; 1 hand arugula; 50 gram roasted pine nuts; 0.5 toe garlic; 5 tablespoon White wine vinegar

Ingredients

Directions

Cut the broccoli small. Boil the florets broccoli together with the garden peas in about 5 minutes. Immediately submerge them in cold water. Remove the skin from the sausage and cut into small cubes.
Remove the crowns from the strawberries. Cut large lengthwise into quarters and smaller in half. Cut the Grana Padano into flakes with the cheese slicer. Cut or tear the mozzarella into pieces.
Bring a pan of water with salt to the boil and cook the fusilli al dente in about 10 minutes. Drain and then let the pan with pasta fill up again with cold water. Leave for 1 minute and drain again. Mix the fusilli with half of the olive oil.
Squeeze out the garlic. Scoop the all ingredients through the fusilli; strawberries and Grana Padano last. Mix the whole with the remaining oil and vinegar and season with salt.