Ein Liter Weiss trocken

Ingredients

• 250 gPenne or Fusilli
• 30 gPine nuts
• 50 gArugula
• 150 gCherry tomatoes
• 50 gSun-dried tomatoes in oil
• 40 gParmesan cheese (block)
• 3 tbspExtra virgin olive oil
• 1 tbspWhite balsamic vinegar
• 0,5 tspSalt
• 0,3 tspBlack pepper

Preparation

1. 1Cook the pasta in well-salted water according to package instructions until al dente, then drain and allow to cool completely.
2. 2Meanwhile, toast the pine nuts in a small dry pan over medium heat until golden brown and fragrant.
3. 3Wash and halve the cherry tomatoes; drain the sun-dried tomatoes and slice into thin strips.
4. 4Thoroughly wash and dry the arugula, removing any tough stems if necessary.
5. 5For the dressing, whisk together the olive oil, white balsamic vinegar, salt, and freshly ground pepper in a large bowl until emulsified.
6. 6Toss the cooled pasta with the tomatoes and dressing, then fold in the arugula just before serving.
7. 7Plate the salad, sprinkle with the toasted pine nuts, and top with freshly shaved Parmesan.