Pasta Salad with Arugula

Ingredients

• 300 g lentil pasta
• 2 Garlic cloves
• 100 g sun-dried tomatoes (oil-free)
• 40 g walnut kernels
• 5 tbsp olive oil
• Salt
• Pepper
• 1 Avocado
• 80 g arugula
• 400 g mixed cherry tomatoes

Instructions

1. 1.

   Add the pasta to a pot of boiling water and cook over medium heat for about 8-9 minutes until al dente. Drain in a colander, reserve about 50 ml of cooking water, and let the pasta cool.

2. 2.

   Meanwhile, peel the garlic. Roughly chop the sun-dried tomatoes, walnuts, and garlic, then combine them in a tall bowl with olive oil, salt, and pepper. Blend with an immersion blender until smooth, gradually adding the reserved pasta water until a creamy pesto-like consistency forms.

3. 3.

   Cut the avocado lengthwise, remove the pit, loosen the flesh from the skin, and dice into 1 cm cubes. Rinse the arugula in a colander, pat dry, and roughly chop. Wash the cherry tomatoes, pat them dry, and halve them.

4. 4.

   Toss the cooled pasta with the tomato-walnut pesto and prepared vegetables in a large bowl. Top the pasta salad with arugula and fold gently just before serving.