Whether as an appetizer or side dish - pasta with a fresh, summery, light flavor.
100 g spelt noodles
100 g "the red goji beet"
Salt & pepper
Fresh herbs (we use thyme, parsley, basil, oregano and coriander from the garden)
This is how we proceed
Cook the pasta in enough salted water until al dente and set aside in a bowl to cool.
For the dressing we mix pomegranate vinegar with olive oil and 1 tsp mustard, add lemon zest and finely chopped herbs thyme, parsley, basil, oregano and coriander and season with salt & pepper.
Finely slice the red onions and fold into the pasta along with "the red goji beet". Spread the dressing over the pasta and top with 1 tsp of the red goji beet and fresh basil. Ready is the cold pasta with colorful ferment accent.