250 g Penne or other pasta
200 g Mozzarella
100 g Tomato (n), dried
150 g Parma ham
50 g Pine nuts
1 clove / n Garlic
Salt and pepper
70 ml Olive oil, extra virgin
3 tablespoons
Balsamic vinegar, white or dark depending on taste
1 tsp Pesto
1 tsp Mustard
1 tsp Honey
Parmesan, freshly grated
Rucola
Preparation
Cook pasta and rinse with cold water. The pine nuts in a frying pan over medium heat without fat fry lightly. Wash arugula well, spin dry and slightly smaller cut. The dried tomatoes and drain well, such as mozzarella and Parma ham into small pieces. All in a large bowl with salt type and pepper.
Oil, vinegar, finely chopped or pressed garlic, pesto, mustard and honey mixed together and enter just before the meal over the salad.
All over again, mix well and garnish with the Parmesan cheese.
Preparation time: 25 min
