🥗 Pasta and Artichoke Salad with Pine Nuts

Name: Pasta and Artichoke Salad with Pine Nuts
Total time: 30 min
Yield: 4 servings
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 (from the mill); 2 spring onions; 40 g yellow raisins; 1 handful basil; 2 tbsp thyme leaves

485 kcal · 30 min · 4 servings

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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 (from the mill)
2 spring onions
40 g yellow raisins
1 handful basil
2 tbsp thyme leaves

Instructions

1. Fill a pot with water and bring it to a boil. Add some salt and the lemon juice. Put the artichoke hearts into the water and cook them for about 10 minutes. Remove the artichokes from the water and let them drain. Slice the artichoke hearts into thin pieces.
2. Bring a large pot of salted water to a boil. Cook the pasta in it until al dente (firm to the bite). Drain the pasta and rinse it under cold water so it does not stick together. Let it drain well.
3. Heat a pan without any fat. Roast the pine nuts in it until golden brown. Remove the roasted nuts from the pan and set them aside.
4. Put the drained pasta into a large bowl. Add the olive oil, the artichoke slices, the vinegar, the sugar, and the mustard. Mix everything well.
5. Season the salad with salt and pepper to taste.
6. Clean the spring onions and wash them. Cut them into thin rings. Wash the basil and shake it dry. Cut the leaves into thin strips.
7. Add the spring onions, the roasted pine nuts, the raisins, and the basil to the pasta salad. Mix everything gently. Taste the salad again and adjust with salt and pepper if needed.

Nutrition per serving

kcal: 485
Protein: 11 g · Fett/Fat: 23 g · Carbs: 59 g