Pasta dishes are just always delicious!
Soak the dried tomatoes in cold water for about 1 hour. Later drain and make in a saucepan with water in about half an hour.
Make the macaroni al dente in a saucepan of salted water, then drain.
Fry the pine nuts in a frying pan. Quarter the artichokes, halve the olives, dice the feta.
Drain the cooked tomatoes, cut them into coarse pieces and blend them with the yogurt in a cutter.
Preheat the oven to 180 °C. Grease a gratin dish with 1 tbsp olive oil.
Mix the pasta with half of the olives, pine nuts, artichokes and feta and form in the gratin dish.
Mix the yogurt and tomatoes with 2 eggs and season with salt and freshly ground pepper. Pour this mixture over the pasta and cook in a hot oven for about 20 minutes.
In the meantime, rinse basil and shake dry. Finely grate the Parmesan. Mix basil with Parmesan, remaining pine nuts, 60 ml olive oil and garlic in a hand mixer form and grind finely, season with salt.
Rinse arugula, shake dry. Mix balsamic vinegar with 2 tbsp olive oil, season with salt and freshly ground pepper and marinate arugula with it.
Arrange the casserole on plates, drizzle with pesto and offer marinated arugula with it.
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