Pesto parsley pie with arugula

Name: pesto parsley pie with arugula
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 300 g penne; 3 el traditional olive oil; 800 g Italian stir fry vegetable mushrooms; 4 medium sized egg; 125 g creme fraiche; 100 g pesto alla Genovese; 125 g Mozzarella; 75 g arugula; 30 g salad pine nuts

Pie of penne, Italian vegetables, pesto, mozzarella, rocket and pine nuts.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (∅ 24 cm)

Directions

Preheat the oven to 180 ° C.
Cook the penne according to the instructions on the packaging and pour.
Meanwhile, cover the entire inside of the spring form with baking paper. Heat the oil in a stirring stir fry the stir-fry vegetable for 3 minutes.
Meanwhile, beat the eggs with the crème fraîche and pesto.
Scoop together with the stir-fry vegetables through the pasta and season with salt and pepper.
Spoon the mixture into the spring form and press a little.
Cut the mozzarella into thin slices and spread over the cake. Bake in approx. 30 minutes in the middle of the oven until golden brown and done.
Meanwhile, mix the arugula with the rest of the oil and sprinkle with the pine nuts.
Serve the pesto pin-tart with the rocket salad.