500 g pasta (such as orecchiette), salt and pepper, 500 g mushrooms, 100 g bacon, 6 tablespoons white wine vinegar, 2 tablespoons good olive oil, 500 g cherry tomatoes, 150 g arugula, 1 red onion, 150 g whole milk yogurt, 5 tablespoons of salad cream, 2 tsp pesto alla genovese (glass), 50 g parmesan (pieces)
Cook the noodles in boiling salted water. Clean mushrooms, wash and cut them in stripes. Fry the bacon in a pan without oil, drain on paper towels. Fry the mushrooms in the hot bacon fat for about 10 minutes, until all the liquid has evaporated. Season with salt and pepper.
Mix 4 tablespoons vinegar, salt and pepper and oil.
Cook the noodles in boiling salted water. Clean mushrooms, wash and cut them in stripes. Fry the bacon in a pan without oil, drain on paper towels. Fry the mushrooms in the hot bacon fat for about 10 minutes, until all the liquid has evaporated. Season with salt and pepper.
Mix 4 tablespoons vinegar, salt and pepper and oil.
Drain the pasta, rinse with cold water and immediately mix with the hot marinade. Wash and halve the tomatoes. Clean arugula, wash, spin dry and pluck small. Peel the onion and cut into strips. Stir the pesto cream, yogurt, salad cream, pesto and 2 tablespoons vinegar. Season with salt and pepper.
Mix the pasta, mushrooms, tomato and onion with pesto cream.
Break bacon into pieces. Mix in the pasta salad with arugula. Season with salt and pepper. Add the parmesan shavings.
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