Pasta Salad with Artichokes

Ingredients

• 150 g frozen artichoke hearts
• Salt
• 1 lemon (juice)
• 400 g Cellentani pasta
• 1 tbsp pine nuts
• 50 ml olive oil
• 5 tbsp white wine vinegar
• 2 tsp sugar
• 2 tsp mustard
• pepper (ground)
• 2 Spring Onions
• 40 g yellow raisins
• 1 handful basil
• 2 tbsp thyme leaves

Instructions

1. 1.

   Cook the artichoke hearts in boiling salted water with lemon juice for about 10 minutes. Drain, let cool, then slice into rounds. Boil the pasta in plenty of salted water until al dente, drain, rinse under cold water, and let dry. Toast the pine nuts in a dry pan until golden brown, set aside. Toss the pasta with olive oil, artichokes, vinegar, sugar, and mustard. Season with salt and pepper.

2. 2.

   Trim and slice the spring onions into rings. Wash the basil, shake off excess moisture, and cut into strips. Fold the spring onions, pine nuts, raisins, and herbs into the pasta salad and season again with salt and pepper.