Ingredients
- 80 g of penne
- 125 g cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 tbsp. "herbes de Provence"
- 2 tablespoons of pesto
- 2 handfuls of rocket
- Optional: a few shavings of Parmesan cheese, 2 slices of smoked ham
Instructions
1. Bring salted water to the boil. Cook pasta according to package directions. Drain and run under cold water for 1 minute.
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2. Wash and cut cherry tomatoes in half. Season with olive oil and Provençal herbs.
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3. Put the pasta in the jar and mix with the pesto.Â
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4. Add the cherry tomatoes and then the arugula to the jar. If desired, also add a few shavings of Parmesan cheese and raw ham. Close tightly and store in the fridge for lunch or dinner the next day.Â
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Mix all the ingredients well before eating.
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Note: For a gluten-free and dairy-free recipe, use gluten-free pasta and vegan pesto.Â
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Recipe by CookingwithElo for KACHEN
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