1. Cook the pasta al dente:
Cook the farfalle in plenty of salted water. Remove them from the heat 2 minutes before the package instructions end to ensure they remain firm to the bite. Drain the water and immediately mix the pasta in a bowl with one tablespoon of olive oil to prevent sticking.
2. Roast the pine nuts:
Place the pine nuts in a pan without fat. Roast them over medium heat, stirring constantly, until they turn golden brown and smell intensely nutty. Remove them immediately from the hot pan to prevent burning.
3. Prepare vegetables and aromatics:
Wash the cherry tomatoes and cut them into quarters. Finely dice the sun-dried tomatoes. Wash the arugula and spin dry. Finely grate the zest of the organic lemon.
4. Mix the aroma dressing:
Add the fresh and sun-dried tomatoes, the lemon zest, and the arugula to the lukewarm pasta. Add the remaining olive oil and the tablespoon of oil from the jar of sun-dried tomatoes.
5. Season and serve:
Fold the roasted pine nuts into the salad. Season generously with salt and freshly ground black pepper. Mix all ingredients thoroughly so the flavor of the sun-dried tomatoes is well distributed.
Nutritional Information (per portion)
- Calories: 645 kcal
- Carbohydrates: 72 g
- Protein: 14 g
- Fat: 33 g
