Another weekend, another trip ahead! Tomorrow we’re going to visit Christians family, to celebrate both his and his mom’s birthday and also to get a look at her newly opened café. About half a year ago she told us about her dream to open a café and now it really happened. A few days ago the Kleines Café opened it’s doors in the small town of Bad Waldsee, not far from beautiful Lake Constance. It’s some kind of a vegan blank space, or better – it used to be. You can now choose between a variation of (clearly declared) vegan cakes and sandwiches, as well as soy yogurt with granola and of course soy milk for your coffee. Isn’t that great?
Since I’m (as always) pretty busy I chose to prepare this quick and simple, but very yummy pasta salad with homemade pesto for the small buffet. I had to prepare it a day ahead, so I needed something that wouldn’t suffer from a day of ‘soaking’. I love the mediterranean flavours from the tofu rosso, the pesto and the arugula. You may enhance them by adding chopped sun-dried tomatoes or black olives. I chose orecchiette since they offer plenty of surface to hold on to that delicious pesto, but of course you can use pretty much any type of pasta you fancy. The pesto doesn’t have to be self-made of course, but it’s so simple (and much cheaper) to prepare. If you have a heavier purse than me, replace the sunflower seeds with pine nuts, but sunflower seeds are perfectly fine, too. Roast them before making the pesto to enhance the flavours!
For the pesto:
50 gram sunflower seeds
30 gram arugula
2 cloves of garlic
100 milliliter olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1 pinch of pepper
For the salad:
500 gram pasta (I used orecchiette)
200 gram cherry tomatoes
50 gram arugula
200 gram tofu rosso (tofu with dried tomatoes, may be replaced or left out)
50 gram sunflower seeds
1. In a large pot get water to a boil and cook pasta as instructed.
2. Prepare the pesto in the meantime. Wash the arugula, peel the garlic and add everything to your blender and mix until smooth. If you have plenty of time you can roast the sunflower seeds before, I skipped this step to keep it quick and simple.
3. Wash and quarter your cherry tomatoes. Cut the tofu into cubes. Wash the arugula
4. Drain the pasta and transfer into a big bowl. Add the pesto, tomatoes, arugula, tofu cubes and sunflower seeds and stir.
5. Add more salt and pepper to taste. Serve still warm or let it cool completely, it’s always tasty!