Makes a medium-sized bowl.

Ingredients

• 250g farfalle
• 100g sun-dried tomatoes in oil, cut into strips
• 100g arugula
• 50g pine nuts
• 1 tbsp oregano
• 50ml olive oil
• 1 clove of garlic
• 3 spring onions
• 1/2 tsp chili
• 2 knife tips of pepper

Instructions

1. Cook pasta al dente, drain, rinse with cold water and stir in 1 tbsp olive oil.
2. Toast the pine nuts in a pan on low to medium heat until golden brown.
3. Cut the spring onions into thin slices and add to the pasta along with the tomato strips, arugula, pine nuts and oregano.
4. For the dressing, mix olive oil, pressed garlic, chili and pepper and fold into the salad.

Enjoy your meal!