Pasta salad with cherry tomatoes, ham and mint

Ingredients

• 350 g pasta (e.g., rotini)
• Salt
• 100 g pancetta
• 1 clove garlic
• 150 g peas
• 100 ml Vegetable broth
• 200 g Cherry tomatoes
• 3 tbsp white balsamic vinegar
• 50 g freshly grated Parmesan
• black pepper (freshly ground)
• mint (for garnish)

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Rinse under cold water and drain.

2. 2.

   Slice the pancetta into strips. Peel and finely chop the garlic. In a hot pan, sauté the pancetta with the garlic for 1-2 minutes. Add the peas and deglaze with vegetable broth. Wash the tomatoes and remove stems if desired. Add them to the pan, let heat briefly, then remove from heat and cool slightly. Mix in the balsamic vinegar and parmesan, seasoning with salt and pepper.

3. 3.

   Toss the pasta with the dressing, garnish with mint, and serve.