Dreaming of this deli favourite? We’ve upped the ante with lean, butter-basted game and whole wheat penne for an even tastier and healthier version. Basil pesto, blistered baby tomatoes, and caramelised onion bring it all together.
Classic Deli Basil Pesto Pasta
Classic Deli Basil Pesto Pasta
with venison steak, balsamic-caramelised onion & creamy feta
Hands on Time: 20 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Spinach
- Baby Tomatoes
- Balsamic Vinegar
- Danish-style Feta
- Onion
- Pesto Princess Basil Pesto
- Sunflower Seeds
- Venison Steak
- Whole Wheat Penne Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Butter
- Water
GET THINGS GOING
Fill a pot with salted water and leave to come to the boil for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until they start to brown, shifting occasionally. Remove from the pan on completion and set aside.
BALSAMIC CARAMELISATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir through the balsamic vinegar to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside.
WHILE THE ONIONS ARE CARAMELISING...
Get on with your pasta! When the water is boiling, cook the penne for 10-12 minutes until al dente. On completion, drain and return to the pot. Toss through some olive oil to prevent sticking and set aside. Return the pan to a medium heat with another drizzle of oil. When hot, cook the halved baby tomatoes for 3-5 minutes until softened and blistered. Season on completion and add to the bowl of caramelised onion.
LEAN & FLAVOURFUL GAME
Wipe down the pan and return to a medium-high heat with another drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, cook for 6-8 minutes until browned all over and cooked to your preference, shifting and turning as it colours. During the final 1-2 minutes, baste with a knob of butter. On completion, remove from the heat and set aside to rest in the pan for 3-5 minutes before slicing and seasoning.
AND IT ALL COMES TOGETHER
Loosen the pesto with 1 tsp of olive oil. Return the pot of penne to a low heat. Stir through the pesto, the onion and tomatoes, and half of the rinsed baby spinach. Crumble in three-quarters of the drained feta and gently toss until the penne is coated and heated through.
LA CENA È SERVITA!
Make a bed using the remaining baby spinach and cover in delectable pesto pasta. Lay over the venison steak slices and finish off with crumbles of the remaining feta. Garnish with the toasted sunflower seeds and enjoy!
Sunflower Seeds - 10g
Onion - 1
Balsamic Vinegar - 10ml
Whole Wheat Penne Pasta - 125g
Baby Tomatoes - 100g
Venison Steak - 160g
Pesto Princess Basil Pesto - 45ml
Baby Spinach - 20g
Danish-style Feta - 40g
GET THINGS GOING
Fill a pot with salted water and leave to come to the boil for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until they start to brown, shifting occasionally. Remove from the pan on completion and set aside.
BALSAMIC CARAMELISATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir through the balsamic vinegar to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside.
WHILE THE ONIONS ARE CARAMELISING...
Get on with your pasta! When the water is boiling, cook the penne for 10-12 minutes until al dente. On completion, drain and return to the pot. Toss through some olive oil to prevent sticking and set aside. Return the pan to a medium heat with another drizzle of oil. When hot, cook the halved baby tomatoes for 5-7 minutes until softened and blistered. Season on completion and add to the bowl of caramelised onion.
LEAN & FLAVOURFUL GAME
Wipe down the pan and return to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, cook for 6-8 minutes until browned all over and cooked to your preference, shifting and turning as they colour. During the final 1-2 minutes, baste with a knob of butter. On completion, remove from the heat and set aside to rest in the pan for 3-5 minutes before slicing and seasoning.
AND IT ALL COMES TOGETHER
Loosen the pesto with 1 tbsp of olive oil. Return the pot of penne to a low heat. Stir through the pesto, the onion and tomatoes, and half of the rinsed baby spinach. Crumble in three-quarters of the drained feta and gently toss until the penne is coated and heated through.
LA CENA È SERVITA!
Make a bed using the remaining baby spinach and cover in delectable pesto pasta. Lay over the venison steak slices and finish off with crumbles of the remaining feta. Garnish with the toasted sunflower seeds and enjoy!
Sunflower Seeds - 20g
Onion - 1
Balsamic Vinegar - 20ml
Whole Wheat Penne Pasta - 250g
Baby Tomatoes - 200g
Venison Steak - 320g
Pesto Princess Basil Pesto - 85ml
Baby Spinach - 40g
Danish-style Feta - 80g
GET THINGS GOING
Fill a pot with salted water and leave to come to the boil for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until they start to brown, shifting occasionally. Remove from the pan on completion and set aside.
BALSAMIC CARAMELISATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir through the balsamic vinegar to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside.
WHILE THE ONIONS ARE CARAMELISING...
Get on with your pasta! When the water is boiling, cook the penne for 10-12 minutes until al dente. On completion, drain and return to the pot. Toss through some olive oil to prevent sticking and set aside. Return the pan to a medium heat with another drizzle of oil. When hot, cook the halved baby tomatoes for 5-7 minutes until softened and blistered. Season on completion and add to the bowl of caramelised onion.
LEAN & FLAVOURFUL GAME
Wipe down the pan and return to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, cook for 6-8 minutes until browned all over and cooked to your preference, shifting and turning as they colour. During the final 1-2 minutes, baste with a knob of butter. On completion, remove from the heat and set aside to rest in the pan for 3-5 minutes before slicing and seasoning.
AND IT ALL COMES TOGETHER
Loosen the pesto with 1 tbsp of olive oil. Return the pot of penne to a low heat. Stir through the pesto, the onion and tomatoes, and half of the rinsed baby spinach. Crumble in three-quarters of the drained feta and gently toss until the penne is coated and heated through.
LA CENA È SERVITA!
Make a bed using the remaining baby spinach and cover in delectable pesto pasta. Lay over the venison steak slices and finish off with crumbles of the remaining feta. Garnish with the toasted sunflower seeds and enjoy!
Sunflower Seeds - 20g
Onion - 1
Balsamic Vinegar - 20ml
Whole Wheat Penne Pasta - 250g
Baby Tomatoes - 200g
Venison Steak - 320g
Pesto Princess Basil Pesto - 85ml
Baby Spinach - 40g
Danish-style Feta - 80g
GET THINGS GOING
Fill a pot with salted water and leave to come to the boil for the pasta. Place the sunflower seeds in a large pan over a medium heat. Toast for 3-5 minutes until they start to brown, shifting occasionally. Remove from the pan on completion and set aside.
BALSAMIC CARAMELISATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir through the balsamic vinegar to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside.
WHILE THE ONIONS ARE CARAMELISING...
Get on with your pasta! When the water is boiling, cook the penne for 10-12 minutes until al dente. On completion, drain and return to the pot. Toss through some olive oil to prevent sticking and set aside. Return the pan to a medium heat with another drizzle of oil. When hot, cook the halved baby tomatoes for 7-9 minutes until softened and blistered. Season on completion and add to the bowl of caramelised onion.
LEAN & FLAVOURFUL GAME
Wipe down the pan and return to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, cook for 6-8 minutes until browned all over and cooked to your preference, shifting and turning as they colour. During the final 1-2 minutes, baste with a knob of butter. On completion, remove from the heat and set aside to rest in the pan for 3-5 minutes before slicing and seasoning.
AND IT ALL COMES TOGETHER
Loosen the pesto with 2 tbsp of olive oil. Return the pot of penne to a low heat. Stir through the pesto, the onion and tomatoes, and half of the rinsed baby spinach. Crumble in three-quarters of the drained feta and gently toss until the penne is coated and heated through.
LA CENA È SERVITA!
Make a bed using the remaining baby spinach and cover in delectable pesto pasta. Lay over the venison steak slices and finish off with crumbles of the remaining feta. Garnish with the toasted sunflower seeds and enjoy!
Sunflower Seeds - 40g
Onion - 2
Balsamic Vinegar - 40ml
Whole Wheat Penne Pasta - 500g
Baby Tomatoes - 400g
Venison Steak - 640g
Pesto Princess Basil Pesto - 170ml
Baby Spinach - 80g
Danish-style Feta - 160g
Woolies Products in this dish
