Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 859 / Protein 31g / Carbohydr. 107g / Fat 33g
Ingredients (2 servings)
| 250 g | short pasta (e.g. penne) |
| 125 g | cherry tomatoes |
| 100 g | sun-dried tomatoes (in oil) |
| 150 g | bell peppers (grilled) |
| 100 g | arugula |
| 1 | onion (red) |
| 60 g | pine nuts |
| 30 g | Serrano ham |
| 20 g | Parmesan cheese |
| 4 tbsp | sun-dried tomato oil |
| 2 tbsp | balsamic vinegar (white) |
| salt | |
| pepper |
Utensils
large saucepan, sieve, peeler, large bowl, small frying pan, cooking spoon, cutting board, knife
Wine Tip
Blanc de Noir, fine dry, 2013
“Blanc de Noir” denotes, as the name suggests, a white wine produced from red grapes. Due to the lower acidity of red grapes, the wine is very digestible, yet very charismatic because of the spicy fruit flavors.
Step 1
Cook pasta in salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain and leave to cool.
large saucepan, sieve
250 g short pasta / salt
Step 2
Halve red onion and cut into thin rings. Drain sun-dried tomatoes, saving the oil, and cut into thin strips. Halve cherry tomatoes and cut grilled bell pepper into bite-sized pieces.
cutting board, knife
1 onion (red) / 100 g sun-dried tomatoes in oil / 125 g cherry tomatoes / 150 g grilled bell peppers
Step 3
Toast pine nuts in a small frying pan until golden.
small frying pan, cooking spoon
60 g pine nuts
Step 4
Combine cooked pasta with onion, cherry tomatoes, bell pepper, sun-dried tomatoes, toasted pine nuts, and arugula. Add sun-dried tomato oil and balsamic vinegar. Season generously with salt and pepper.
large bowl, cooking spoon
100 g argula / 4 tbsp sun-dried tomato oil / 2 tbsp balsamic vinegar / salt / pepper
Step 5
Tear Serrano ham into pieces and add to salad. Mix well and top with Parmesan shavings to serve.
peeler
30 g Serrano ham / 20 g Parmesan cheese
Dining and Cooking