Cooking is all about exploring new pasta-bilities! This recipe brings in new flavours and colours with ruby-red beetroot pasta, pops of plump peas, mouthwatering beef biltong & charred balsamic baby tomatoes. Completed with a crumble of creamy feta & toasted pumpkin seeds. Show yourself some love or enjoy this dreamy dish with your loved ones.
Beef Biltong & Ruby Pasta
Beef Biltong & Ruby Pasta
with baby tomatoes, Danish-style feta & balsamic vinaigrette
Hands on Time: 15 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Beef
- Beetroot Tagliatelle
- Danish-style Feta
- Free-range Beef Biltong
- Fresh Parsley
- Green Leaves
- NOMU Provençal Rub
- Onion
- Peas
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
RUBY RED
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain and toss through a drizzle of olive oil. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR AND CHOP
Return the pan to medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry until blistered and charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a large bowl along with the diced Onion (to taste), the vinegar, ½ the chopped parsley, a drizzle of olive oil, a sweetener, and seasoning. Mix until combined.
BRING ON THE BUTTER
Return the pan to medium heat with a knob of butter. When starting to foam, add the cooked pasta and the NOMU rub, shifting until combined. Remove the pan from the heat and season.
ALL TOGETHER NOW
Make a bed of the ruby pasta and the rinsed green leaves. Scatter over the plumped Peas, the biltong, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining parsley. Enjoy!
RUBY RED
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain and toss through a drizzle of olive oil. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR AND CHOP
Return the pan to medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry until blistered and charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a large bowl along with the diced Onion (to taste), the vinegar, ½ the chopped parsley, a drizzle of olive oil, a sweetener, and seasoning. Mix until combined.
BRING ON THE BUTTER
Return the pan to medium heat with a knob of butter. When starting to foam, add the cooked pasta and the NOMU rub, shifting until combined. Remove the pan from the heat and season.
ALL TOGETHER NOW
Make a bed of the ruby pasta and the rinsed green leaves. Scatter over the plumped Peas, the biltong, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining parsley. Enjoy!
RUBY RED
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain and toss through a drizzle of olive oil. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR AND CHOP
Return the pan to medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry until blistered and charred, 5-6 minutes (shifting occasionally). Remove from the pan and place in a large bowl along with the diced Onion (to taste), the vinegar, ½ the chopped parsley, a drizzle of olive oil, a sweetener, and seasoning. Mix until combined.
BRING ON THE BUTTER
Return the pan to medium heat with a knob of butter. When starting to foam, add the cooked pasta and the NOMU rub, shifting until combined. Remove the pan from the heat and season.
ALL TOGETHER NOW
Make a bed of the ruby pasta and the rinsed green leaves. Scatter over the plumped Peas, the biltong, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining parsley. Enjoy!
RUBY RED
Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain and toss through a drizzle of olive oil. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR AND CHOP
Return the pan to medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry until blistered and charred, 5-6 minutes (shifting occasionally). Remove from the pan and place in a large bowl along with the diced Onion (to taste), the vinegar, ½ the chopped parsley, a drizzle of olive oil, a sweetener, and seasoning. Mix until combined.
BRING ON THE BUTTER
Return the pan to medium heat with a knob of butter. When starting to foam, add the cooked pasta and the NOMU rub, shifting until combined. Remove the pan from the heat and season.
ALL TOGETHER NOW
Make a bed of the ruby pasta and the rinsed green leaves. Scatter over the plumped Peas, the biltong, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining parsley. Enjoy!
Frequently Asked Questions
What is the preparation time for Beef Biltong & Ruby Pasta?
The preparation time for Beef Biltong & Ruby Pasta with baby tomatoes, Danish-style feta & balsamic vinaigrette is between 15 and 25 minutes.
What is the total time required to make Beef Biltong & Ruby Pasta with baby tomatoes, Danish-style feta & balsamic vinaigrette?
The total time required to make Beef Biltong & Ruby Pasta with baby tomatoes, Danish-style feta & balsamic vinaigrette is between 25 and 35 minutes.
How many servings does Beef Biltong & Ruby Pasta provide?
4 servings
What are the main ingredients in Beef Biltong & Ruby Pasta?
Baby Tomatoes, Balsamic Vinegar, Beef, Beetroot Tagliatelle, Danish-style Feta, Free-range Beef Biltong, Fresh Parsley, Green Leaves, NOMU Provençal Rub, Onion, Peas, Pumpkin Seeds
What is the nutritional information of Beef Biltong & Ruby Pasta?
Calories: 1983, Carbs: 94 grams, Fat: grams, Protein: 55.6 grams, Sugar: 12.6 grams, Salt: 1345 grams
How do I prepare Beef Biltong & Ruby Pasta?
RUBY RED: Boil the kettle. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain and toss through a drizzle of olive oil. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. POP THE PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. CHAR AND CHOP: Return the pan to medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry until blistered and charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a large bowl along with the diced onion (to taste), the vinegar, ½ the chopped parsley, a drizzle of olive oil, a sweetener, and seasoning. Mix until combined. BRING ON THE BUTTER: Return the pan to medium heat with a knob of butter. When starting to foam, add the cooked pasta and the NOMU rub, shifting until combined. Remove the pan from the heat and season. ALL TOGETHER NOW: Make a bed of the ruby pasta and the rinsed green leaves. Scatter over the plumped peas, the biltong, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Crumble over the drained feta and sprinkle over the toasted pumpkin seeds. Garnish with the remaining parsley. Enjoy!
What should be prepared from my kitchen to make Beef Biltong & Ruby Pasta?
Baby Tomatoes, Balsamic Vinegar, Beef, Beetroot Tagliatelle, Danish-style Feta, Free-range Beef Biltong, Fresh Parsley, Green Leaves, NOMU Provençal Rub, Onion, Peas, Pumpkin Seeds
How many calories does Beef Biltong & Ruby Pasta have?
1983 calories
How much fat content does Beef Biltong & Ruby Pasta have?
grams
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