Pasta salad with rocket & cress dressing

Name: Pasta salad with rocket & cress dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Noodles (e.g. penne); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2 Federation Arugula (rocket; approx. 100 g); 150 g cherry tomatoes; 3-4 Tbsp Herb Vinegar; 3-4 Tsp medium hot mustard; 5-6 Tbsp Oil; 1 Beet Cress; 4 Steaks de bœuf (environ 150 g)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Noodles (e.g. penne)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2 Federation Arugula (rocket; approx. 100 g)
150 g cherry tomatoes
3-4 Tbsp Herb Vinegar
3-4 Tsp medium hot mustard
5-6 Tbsp Oil
1 Beet Cress
4 Steaks de bœuf (environ 150 g)

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. Drain and let cool off
2
Clean, wash and pluck the rocket. Wash and halve the tomatoes. Mix vinegar, mustard, 2 tablespoons water, salt, pepper and sugar. Whip 4-5 tablespoons of oil into it. Rinse cress, cut from the bed and stir in. Mix salad ingredients and dressing, let stand for about 30 minutes. Season to taste again
3
Dab steaks dry. Fry in 1 tablespoon of hot oil for 2-3 minutes on each side. Season with salt and pepper. Serve with salad