Ingredients
Serves 4
Preparation time: 15 min.
Cooking time: approx. 10 min.
| 300 g | tube pasta (as you please) |
|
Salt |
|
| 3 tablespoons | pine nuts |
| 150 g | cherry tomatoes |
| 2 handfuls | rocket |
| 4 tablespoons | white balsamic vinegar |
|
Salt, freshly ground pepper |
|
| 4 tablespoons | vegetable stock |
| 4 tablespoons | olive oil |
| 200 g | Glocken-Beune Turkey Salami |
Preparation
- Cook the pasta in sufficient boiling salt water and according to the instructions on the packet until al dente.
- In the meantime, toast the pine nuts in a non-stick frying pan without oil until golden, then set aside.
- Wash the cherry tomatoes and cut in half.
- Cut the turkey salami into fines slices.
- Wash the rocket, trim it of coarse stalks and spin in a salad spinner to dry.
- Mix the vinegar with salt, pepper, stock and the oil, and taste.
- Drain the pasta, shock-rinse it with cold water, then leave to drain and cool down.
- Mix the pasta in a bowl with the tomatoes, turkey salami, rocket, pine nuts and dressing. Allow to stand briefly before serving with freshly ground pepper.