for 4 person

Sauce

1 bunch	basil, roughly torn
1	garlic clove, squeezed
2 tbsp	pine nuts, roasted, left to cool
½ tsp	salt
3 tbsp	olive oil
3 tbsp	white balsamic vinegar
½	red chilli pepper, finely chopped

Salad

250 g	pasta
	salted water, boiling
250 g	cherry tomatoes, cut in half or into quarters
150 g	mozzarella, cut into pieces
70 g	Mortadella sausages, cut into thin slices

How it's done

Sauce

Crush the basil, garlic and pine nuts with a pestle and mortar or puree, add salt to taste. Gradually stir in the olive oil. Stir in the vinegar. Add the chilli pepper and mix well.

Salad

Cook the pasta in boiling salted water until al dente, drain and allow to cool slightly. Mix the pasta with the sauce, leave to infuse for approx. 15 mins. Stir in the tomatoes and mozzarella. Fry the Mortadella in a non-stick frying pan, without adding any oil, for approx. 2 mins. until crispy.

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