Ribbon noodles with lukewarm rocket vinaigrette

Name: Ribbon noodles with lukewarm rocket vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Narrow ribbon noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 2 Garlic cloves; 100 g dried tomatoes in oil; 2-3 TABLESPOONS Olive oil; 1 package (60 g) Pine nuts; 100 ml Vegetable broth (instant); 2-3 TABLESPOONS Lemon juice; 2-3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp colourful pepper; 7-10 Tbsp Sugar; 150 g Rocket

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Narrow ribbon noodles (e.g. tagliatelle)
7-10 Tbsp Salt
2 Garlic cloves
100 g dried tomatoes in oil
2-3 TABLESPOONS Olive oil
1 package (60 g) Pine nuts
100 ml Vegetable broth (instant)
2-3 TABLESPOONS Lemon juice
2-3 TABLESPOONS white balsamic vinegar
7-10 Tbsp colourful pepper
7-10 Tbsp Sugar
150 g Rocket

Directions

1
Cook the pasta in boiling salted water for 7-8 minutes. In the meantime peel garlic and cut into thin slices. Drain the tomatoes and cut them into pieces, except for some for garnishing.
2
Heat the oil in a frying pan and fry the garlic slices in it. Add the pine nuts and fry as well. Finally add the tomatoes and fry briefly. Deglaze with stock, lemon juice and vinegar and bring to the boil briefly.
3
Season to taste with salt, pepper and sugar. Let it cool down a little bit. Clean, wash and drain the rocket. Drain the pasta, rinse with cold water and put it back into the pot. Add the rocket and vinaigrette to the pasta and mix everything together.
4
Arrange on plates and serve garnished with dried tomatoes as desired.