Preparation

1. Cook the pasta al dente in plenty of water, then pour off and drain.
2. Cut the mozzarella into small cubes. Cut the sun-dried tomatoes into strips. Cut the black olives in half. Roughly chop the rocket leaves.
3. Briefly sauté chicken strips in a pan with olive oil.
4. Mix the rocket, olives, chicken strips, sun-dried tomato strips, olive oil and diced peach and mozzarella into the pasta.
5. Season with salt and pepper and drizzle with balsamic vinegar.
6. Sprinkle with toasted pine nuts.
7. Serve cold.