Beautiful orecchiette pasta is tossed with Pesto Princess Basil & Lemon Pesto and sun-dried tomatoes. It is topped with juicy beef rump slices and creamy bocconcini balls. A super easy and truly tasty dinner delight!
Bocconcini & Beef Orecchiette
Bocconcini & Beef Orecchiette
with sun-dried tomato & basil pesto
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Beef
- Bocconcini Balls
- Free-Range Beef Rump
- Fresh Basil
- NOMU Provençal Rub
- Orecchiette Pasta
- Pesto Princess Basil & Lemon Pesto
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
PREP STEP
While the pasta is boiling, rinse the basil. Pick the basil leaves and roughly tear. Drain and roughly chop the sun-dried tomatoes. Drain and quarter the bocconcini.
BASTE THE STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion, reserving any pan juices, and allow to rest for 5 minutes before slicing. Lightly season the slices.
TOSS UP
To the pot of cooked pasta, add the pesto, the chopped sun-dried tomatoes, a generous drizzle of olive oil, and ½ the torn basil leaves. Toss until fully coated. Add a splash of pasta water to loosen the sauce, if necessary. Season to taste.
DIVINE, LET’S DINE!
Plate up the loaded pasta. Top with the quartered bocconcini balls, the steak slices and any pan juices. Sprinkle over the remaining basil. Beautiful, Chef!
Orecchiette Pasta - 125g
Fresh Basil - 4g
Sun-dried Tomatoes - 20g
Bocconcini Balls - 2
Free-range Beef Rump - 160g
NOMU Provençal Rub - 7,5ml
Pesto Princess Basil & Lemon Pesto - 20ml
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
PREP STEP
While the pasta is boiling, rinse the basil. Pick the basil leaves and roughly tear. Drain and roughly chop the sun-dried tomatoes. Drain and quarter the bocconcini.
BASTE THE STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion, reserving any pan juices, and allow to rest for 5 minutes before slicing. Lightly season the slices.
TOSS UP
To the pot of cooked pasta, add the pesto, the chopped sun-dried tomatoes, a generous drizzle of olive oil, and ½ the torn basil leaves. Toss until fully coated. Add a splash of pasta water to loosen the sauce, if necessary. Season to taste.
DIVINE, LET’S DINE!
Plate up the loaded pasta. Top with the quartered bocconcini balls, the steak slices and any pan juices. Sprinkle over the remaining basil. Beautiful, Chef!
Orecchiette Pasta - 250g
Fresh Basil - 8g
Sun-dried Tomatoes - 40g
Bocconcini Balls - 4
Free-range Beef Rump - 320g
NOMU Provençal Rub - 15ml
Pesto Princess Basil & Lemon Pesto - 40ml
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
PREP STEP
While the pasta is boiling, rinse the basil. Pick the basil leaves and roughly tear. Drain and roughly chop the sun-dried tomatoes. Drain and quarter the bocconcini.
BASTE THE STEAK
Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion, reserving any pan juices, and allow to rest for 5 minutes before slicing. Lightly season the slices.
TOSS UP
To the pot of cooked pasta, add the pesto, the chopped sun-dried tomatoes, a generous drizzle of olive oil, and ½ the torn basil leaves. Toss until fully coated. Add a splash of pasta water to loosen the sauce, if necessary. Season to taste.
DIVINE, LET’S DINE!
Plate up the loaded pasta. Top with the quartered bocconcini balls, the steak slices and any pan juices. Sprinkle over the remaining basil. Beautiful, Chef!
Orecchiette Pasta - 375g
Fresh Basil - 12g
Sun-dried Tomatoes - 60g
Bocconcini Balls - 6
Free-range Beef Rump - 480g
NOMU Provençal Rub - 22,5ml
Pesto Princess Basil & Lemon Pesto - 60ml
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
PREP STEP
While the pasta is boiling, rinse the basil. Pick the basil leaves and roughly tear. Drain and roughly chop the sun-dried tomatoes. Drain and quarter the bocconcini.
BASTE THE STEAK
Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion, reserving any pan juices, and allow to rest for 5 minutes before slicing. Lightly season the slices.
TOSS UP
To the pot of cooked pasta, add the pesto, the chopped sun-dried tomatoes, a generous drizzle of olive oil, and ½ the torn basil leaves. Toss until fully coated. Add a splash of pasta water to loosen the sauce, if necessary. Season to taste.
DIVINE, LET’S DINE!
Plate up the loaded pasta. Top with the quartered bocconcini balls, the steak slices and any pan juices. Sprinkle over the remaining basil. Beautiful, Chef!
Orecchiette Pasta - 500g
Fresh Basil - 15g
Sun-dried Tomatoes - 80g
Bocconcini Balls - 8
Free-range Beef Rump - 640g
NOMU Provençal Rub - 30ml
Pesto Princess Basil & Lemon Pesto - 80ml
Woolies Products in this dish
