What are the main ingredients in Beef Biltong & Ruby Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Beef Biltong & Ruby Pasta

Name: Beef Biltong & Ruby Pasta
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter

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

with baby tomatoes, Danish-style feta & balsamic vinaigrette

Hands on Time: 15 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

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

Serves 1

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!

Beetroot Tagliatelle - 100g
Peas - 40g
Pumpkin Seeds - 5g
Baby Tomatoes - 100g
Onion - 1
Balsamic Vinegar - 15ml
Fresh Parsley - 4g
NOMU Provençal Rub - 5ml
Green Leaves - 20g
Free-range Beef Biltong - 50g
Danish-style Feta - 30g

Download the Recipe

Serves 2

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!

Beetroot Tagliatelle - 200g
Peas - 80g
Pumpkin Seeds - 10g
Baby Tomatoes - 200g
Onion - 1
Balsamic Vinegar - 30ml
Fresh Parsley - 8g
NOMU Provençal Rub - 10ml
Green Leaves - 40g
Free-range Beef Biltong - 100g
Danish-style Feta - 60g

Download the Recipe

Serves 3

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!

Beetroot Tagliatelle - 300g
Peas - 120g
Pumpkin Seeds - 15g
Baby Tomatoes - 300g
Onion - 1
Balsamic Vinegar - 45ml
Fresh Parsley - 12g
NOMU Provençal Rub - 15ml
Green Leaves - 60g
Free-range Beef Biltong - 150g
Danish-style Feta - 90g

Download the Recipe

Serves 4

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!