Pan-Fried Pasta Caprese Salad

Ingredients

• 350 g Hilcona (pan‑fried pasta with spinach cream and cheese)
• a little butter
• 3 tbsp pesto (basil)
• 1 tbsp white balsamic vinegar
• 150 g mozzarella (sliced)
• 2 tomatoes (sliced)
• basil (for garnish)
• a little salt, pepper

Instructions

1. 1.

   Heat a small amount of olive oil in a skillet and sauté the pan‑fried pasta for about 5 minutes, turning occasionally.

2. 2.

   Stir together pesto and white balsamic vinegar.

3. 3.

   Arrange the pasta, mozzarella, and tomatoes on a plate in fan shape, drizzle with the sauce, season, and garnish with basil.