Pasta Salad with Pesto and Arugula

Ingredients

• 1 red bell pepper
• 3 tbsp olive oil
• 40 g sunflower seeds
• 3 dried tomatoes in oil
• 1 lemon (juice)
• 1 tbsp nutritional yeast
• Salt
• Pepper
• 250 g whole‑grain pasta
• 100 g cherry tomatoes
• 2 handfuls arugula
• 200 g white beans (drained weight; jar)
• 20 g pine nuts

Instructions

1. 1.

   Clean, wash and slice the bell pepper into strips. Toss with a little olive oil and spread on a parchment paper‑lined tray. Roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes.

2. 2.

   For the pesto blend the roasted peppers with sunflower seeds, remaining olive oil, dried tomatoes, lemon juice, nutritional yeast, salt and pepper in a blender until smooth.

3. 3.

   Cook the pasta according to package instructions in boiling salted water until al dente. Halve the cherry tomatoes. Wash and dry the arugula. Drain the beans in a sieve and rinse them cold. Toast the pine nuts in a dry pan over medium heat for 2–3 minutes until golden brown.

4. 4.

   Combine the pasta, tomatoes, arugula, beans and pesto in a large bowl. Divide the salad onto plates and sprinkle with toasted pine nuts.