for 4 person

Dressing

3 tbsp	white balsamic vinegar
3 tbsp	tomato puree
2 tbsp	olive oil
2 tsp	water
½ tsp	salt
a little	pepper

Pasta

250 g	fregola sarda (e.g. Fine Food)
	salted water, boiling
250 g	frozen peas, slightly defrosted
4 sprig	peppermint, finely chopped

Salad

125 g	Mozzarellas di bufala (buffalo mozzarella), torn into pieces
2 sprig	peppermint, leaves torn off
1 tbsp	olive oil
a little	pepper

How it's done

Dressing

In a bowl, mix the balsamic with all the other ingredients up to and including the pepper.

Pasta

Cook the pasta in boiling salted water until al dente, add the peas approx. 5 mins. before the cooking time is up. Drain the pasta and peas, rinse with cold water, add to the dressing with the mint, mix, plate up.

Salad

Scatter the mozzarella and mint on top of the pasta, drizzle with the oil, season.

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