Today we’re moving away from the heavier, creamier pasta sauces with this lighter-yet-still-so-satisfying Pesto Princess Basil Pesto based sauce. Al dente linguine is coated in a mouthwatering mixture of basil pesto, cheese & fresh mint, with pops of golden onion & green bell peppers. Rich ostrich chunks and toasted almonds for crunch make this pasta dish the perfect dinner.
Chilli Ostrich Linguini
Chilli Ostrich Linguini
with basil pesto & Italian-style hard cheese
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Almonds
- Bell Pepper
- Bell Peppers
- Free-range Ostrich Chunks
- Fresh Linguine Pasta
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Onion
- Onions
- Ostrich
- Pesto Princess Basil Pesto
- Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the diced bell pepper until golden, 4-5 minutes (shifting occasionally). Add the spice mix and fry until fragrant, 1-2 minutes. Remove from the pan and set aside.
BUTTER-BASTED OSTRICH
Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the grated garlic and a knob of butter. Remove from the pan, reserving the pan juices. Season and set aside.
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BRING ON THE BASIL
In a bowl (big enough for the pasta), combine the pesto with ⅔ of the chopped mint, and ½ the cheese. Add olive oil or warm water in 5ml increments until drizzling consistency. Toss through the cooked pasta, the golden onions & peppers, and the reserved pan juices. Loosen with the pasta water (if necessary).
PERFECT PESTO PASTA
Plate up the pesto pasta. Top with the remaining cheese and the ostrich. Scatter over the toasted almonds and garnish with the remaining mint.
Almonds - 10g
Onion - 1
Bell Pepper - 1
Spice Mix - 15ml
Free-range Ostrich Chunks - 150g
Garlic Clove - 1
Fresh Linguine Pasta - 125g
Pesto Princess Basil Pesto - 30ml
Fresh Mint - 3g
Italian-style Hard Cheese - 30g
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the diced bell pepper until golden, 4-5 minutes (shifting occasionally). Add the spice mix and fry until fragrant, 1-2 minutes. Remove from the pan and set aside.
BUTTER-BASTED OSTRICH
Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the grated garlic and a knob of butter. Remove from the pan, reserving the pan juices. Season and set aside.
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BRING ON THE BASIL
In a bowl (big enough for the pasta), combine the pesto with ⅔ of the chopped mint, and ½ the cheese. Add olive oil or warm water in 5ml increments until drizzling consistency. Toss through the cooked pasta, the golden onions & peppers, and the reserved pan juices. Loosen with the pasta water (if necessary).
PERFECT PESTO PASTA
Plate up the pesto pasta. Top with the remaining cheese and the ostrich. Scatter over the toasted almonds and garnish with the remaining mint.
Almonds - 20g
Onion - 1
Bell Pepper - 1
Spice Mix - 30ml
Free-range Ostrich Chunks - 300g
Garlic Clove - 1
Fresh Linguine Pasta - 250g
Pesto Princess Basil Pesto - 60ml
Fresh Mint - 5g
Italian-style Hard Cheese - 60g
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the diced bell pepper until golden, 6-7 minutes (shifting occasionally). Add the spice mix and fry until fragrant, 1-2 minutes. Remove from the pan and set aside.
BUTTER-BASTED OSTRICH
Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with the grated garlic and a knob of butter. You may need to do this step in batches. Remove from the pan, reserving the pan juices. Season and set aside.
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BRING ON THE BASIL
In a bowl (big enough for the pasta), combine the pesto with ⅔ of the chopped mint, and ½ the cheese. Add olive oil or warm water in 5ml increments until drizzling consistency. Toss through the cooked pasta, the golden onions & peppers, and the reserved pan juices. Loosen with the pasta water (if necessary).
PERFECT PESTO PASTA
Plate up the pesto pasta. Top with the remaining cheese and the ostrich. Scatter over the toasted almonds and garnish with the remaining mint.
Almonds - 30g
Onions - 2
Bell Peppers - 2
Spice Mix - 45ml
Free-range Ostrich Chunks - 450g
Garlic Cloves - 2
Fresh Linguine Pasta - 375g
Pesto Princess Basil Pesto - 90ml
Fresh Mint - 8g
Italian-style Hard Cheese - 90g
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the diced bell pepper until golden, 6-7 minutes (shifting occasionally). Add the spice mix and fry until fragrant, 1-2 minutes. Remove from the pan and set aside.
BUTTER-BASTED OSTRICH
Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with the grated garlic and a knob of butter. You may need to do this step in batches. Remove from the pan, reserving the pan juices. Season and set aside.
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BRING ON THE BASIL
In a bowl (big enough for the pasta), combine the pesto with ⅔ of the chopped mint, and ½ the cheese. Add olive oil or warm water in 5ml increments until drizzling consistency. Toss through the cooked pasta, the golden onions & peppers, and the reserved pan juices. Loosen with the pasta water (if necessary).
PERFECT PESTO PASTA
Plate up the pesto pasta. Top with the remaining cheese and the ostrich. Scatter over the toasted almonds and garnish with the remaining mint.
Almonds - 40g
Onions - 2
Bell Peppers - 2
Spice Mix - 60ml
Free-range Ostrich Chunks - 600g
Garlic Cloves - 2
Fresh Linguine Pasta - 500g
Pesto Princess Basil Pesto - 125ml
Fresh Mint - 10g
Italian-style Hard Cheese - 120g
Woolies Products in this dish
