Pasta Rösti with Parmesan and Rocket Tomato Salad

Leftover pasta becomes crispy pasta rösti with egg and Parmesan. Served with a fresh rocket and tomato salad with lemon.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Cooked pasta (leftovers, e.g. spirelli or fusilli)
• 2 pc Eggs
• 40 g Parmesan, freshly grated
• 2 tbsp Wheat flour
• 1 pc Onion
• 1 pc Red bell pepper
• 150 g Cherry tomatoes
• 80 g Rocket
• 1 tbsp Lemon juice
• 2 tbsp Cooking oil
• Salt
• Black pepper, freshly ground

Method

1. Separate the pasta in a large bowl with your fingers if it is sticking together.
2. Finely dice the onion and the bell pepper. Heat one tablespoon of oil in a non-stick pan and fry the onion and bell pepper over medium heat for about 4 minutes, until soft.
3. Whisk the eggs with the Parmesan and the flour and season with salt and pepper. Mix the mixture with the pasta and the vegetables from the pan.
4. Heat the remaining tablespoon of oil in the clean pan. Press the pasta mixture flat in two portions and fry each for about 5 minutes, until the underside is golden brown and crispy.
5. Carefully flip the rösti and fry for another 4 minutes, until the second side is crispy too.
6. Halve the cherry tomatoes and toss them with the rocket, the lemon juice, one tablespoon of oil, and salt and pepper.
7. Serve the pasta rösti with the salad and enjoy immediately.