4 Servings • 509 kcal / 2132 kJ, 22 g E, 11 g F, 79 g KH pro Portion
500 g tomatoes
1 Handful of arugula
5 Sun-dried tomatoes
75 g black olives
100 g mini mozzarella balls
350 g butterfly noodles (Butterflies)
250 g canned chickpeas
3 Tl pickled capers
2 Tbsp dried Italian herbs
1 Msp. Pfeffer
1 El honey
that. 20 Minutes (plus cooking time)
Wash the tomatoes, Remove the stem from the base and dice. Wash the rocket, Shake dry and roughly chop. Cut the dried tomatoes into fine strips. If necessary, pit the olives and cut into fine rings. Drain the mozzarella balls and cut in half.
The farfalle with chickpeas, Capers, tomatoes, dried tomatoes, Olives, dried herbs, Put the pepper and honey in a saucepan and add 500 Pour ml of water. With the lid closed and medium heat, approx. 10 Let simmer for minutes. Mix well before serving and serve sprinkled with rocket and mozzarella.