Ingredients:
- salt, pepper and sugar
- 50 g pine seeds
- 100 g rocket
- 1/2 bunch basil
- 400 g shell-shaped pasta
- 5 tablespoons olive oil
- 1 kg tomatoes
- 100 g parmesan cheese
Preparation:
1. Heat the oven to 200 °C. Dip the tomatoes briefly into boiling water, peel and cut in half. Arrange them cut-side down on the baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and 1 teaspoon sugar and bake in the oven for 30 minutes.
2. Follow instructions on package and cook pasta in hot, boiling, salted water until it's firm to the bite. Wash the basil and rocket, shake dry and tear into bit-sized pieces. Shave parmesan cheese into paper-thin curls with a vegetable peeler. Fry pine seeds without oil.
3. Drain pasta in a colander and stir tomatoes, basil, rocket and half the parmesan into it. Before serving, sprinkle with pine seeds and top with remaining parmesan cheese.
Preparation time: approx. 20 minutes, cooking approx. 30 minutes
Approx. 720 kcal energy, 28 g protein, 29 g fat, 77 g carbohydrate
This recipe is for 4 people.