Around the world in one plate, Chef! From Greece to Italy to South Africa, we’ve combined creamy feta, salty biltong & ruby tagliatelle pasta for a beautiful and colourful dinner. Served with toasted pumpkin seeds scattered over a homemade balsamic vinegar-infused tomato & onion medley. Garnished with delicate chives.
Beef Biltong & Ruby Pasta
Beef Biltong & Ruby Pasta
with baby tomatoes, Danish-style feta & a balsamic vinaigrette
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Beef Biltong
- Beetroot Tagliatelle Pasta
- Danish-style Feta
- Diced Onion
- Fresh Chives
- NOMU Italian Rub
- Peas
- Pumpkin Seeds
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Butter
TASTY TAGLIATELLE
Boil the kettle. Bring a pot of salted hot 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.
ADD MORE COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the baby tomatoes until the onion is golden and the tomatoes are lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and place in a large bowl along with the vinegar, ½ the chives, the Peas, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix until combined.
BUTTERY PASTA
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.
A WORLD-CLASS MEAL
Make a bed of the ruby pasta and the salad leaves. Scatter over the biltong and the balsamic tomato mix. Drizzle over any remaining balsamic dressing from the tomatoes. Crumble over the feta and sprinkle over the pumpkin seeds. Garnish with the remaining chives. Enjoy!
Beetroot Tagliatelle Pasta - 100g
Diced Onion - 75g
Baby Tomatoes - 80g
Balsamic Vinegar - 15ml
Fresh Chives - 3g
Peas - 40g
NOMU Italian Rub - 5ml
Salad Leaves - 20g
Beef Biltong - 50g
Danish-style Feta - 20g
Pumpkin Seeds - 5g
TASTY TAGLIATELLE
Boil the kettle. Bring a pot of salted hot 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.
ADD MORE COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the baby tomatoes until the onion is golden and the tomatoes are lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and place in a large bowl along with the vinegar, ½ the chives, the Peas, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix until combined.
BUTTERY PASTA
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.
A WORLD-CLASS MEAL
Make a bed of the ruby pasta and the salad leaves. Scatter over the biltong and the balsamic tomato mix. Drizzle over any remaining balsamic dressing from the tomatoes. Crumble over the feta and sprinkle over the pumpkin seeds. Garnish with the remaining chives. Enjoy!
Beetroot Tagliatelle Pasta - 200g
Diced Onion - 75g
Baby Tomatoes - 160g
Balsamic Vinegar - 30ml
Fresh Chives - 5g
Peas - 80g
NOMU Italian Rub - 10ml
Salad Leaves - 40g
Beef Biltong - 100g
Danish-style Feta - 40g
Pumpkin Seeds - 10g
TASTY TAGLIATELLE
Boil the kettle. Bring a pot of salted hot 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.
ADD MORE COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the baby tomatoes until the onion is golden and the tomatoes are lightly charred, 6-8 minutes (shifting occasionally). Remove from the pan and place in a large bowl along with the vinegar, ½ the chives, the Peas, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix until combined.
BUTTERY PASTA
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.
A WORLD-CLASS MEAL
Make a bed of the ruby pasta and the salad leaves. Scatter over the biltong and the balsamic tomato mix. Drizzle over any remaining balsamic dressing from the tomatoes. Crumble over the feta and sprinkle over the pumpkin seeds. Garnish with the remaining chives. Enjoy!
Beetroot Tagliatelle Pasta - 300g
Diced Onion - 150g
Baby Tomatoes - 240g
Balsamic Vinegar - 45ml
Fresh Chives - 8g
Peas - 120g
NOMU Italian Rub - 15ml
Salad Leaves - 60g
Beef Biltong - 150g
Danish-style Feta - 60g
Pumpkin Seeds - 15g
TASTY TAGLIATELLE
Boil the kettle. Bring a pot of salted hot 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.
ADD MORE COLOUR
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the baby tomatoes until the onion is golden and the tomatoes are lightly charred, 6-8 minutes (shifting occasionally). Remove from the pan and place in a large bowl along with the vinegar, ½ the chives, the Peas, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix until combined.
BUTTERY PASTA
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.
A WORLD-CLASS MEAL
Make a bed of the ruby pasta and the salad leaves. Scatter over the biltong and the balsamic tomato mix. Drizzle over any remaining balsamic dressing from the tomatoes. Crumble over the feta and sprinkle over the pumpkin seeds. Garnish with the remaining chives. Enjoy!
Beetroot Tagliatelle Pasta - 400g
Diced Onion - 150g
Baby Tomatoes - 320g
Balsamic Vinegar - 60ml
Fresh Chives - 10g
Peas - 160g
NOMU Italian Rub - 20ml
Salad Leaves - 80g
Beef Biltong - 200g
Danish-style Feta - 80g
Pumpkin Seeds - 20g
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 & a balsamic vinaigrette is between 15 and 20 minutes.
What is the total time required to make Beef Biltong & Ruby Pasta with baby tomatoes, Danish-style feta & a balsamic vinaigrette?
The total time required to make Beef Biltong & Ruby Pasta with baby tomatoes, Danish-style feta & a balsamic vinaigrette is between 20 and 25 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 Biltong, Beetroot Tagliatelle Pasta, Danish-style Feta, Diced Onion, Fresh Chives, NOMU Italian Rub, Peas, Pumpkin Seeds, Salad Leaves
What is the nutritional information of Beef Biltong & Ruby Pasta?
Calories: 736, Carbs: 88 grams, Fat: grams, Protein: 52.9 grams, Sugar: 11.5 grams, Salt: 1224 grams
How do I prepare Beef Biltong & Ruby Pasta?
A WORLD-CLASS MEAL: Make a bed of the ruby pasta and the salad leaves. Scatter over the biltong and the balsamic tomato mix. Drizzle over any remaining balsamic dressing from the tomatoes. Crumble over the feta and sprinkle over the pumpkin seeds. Garnish with the remaining chives. Enjoy! BUTTERY PASTA: 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. ADD MORE COLOUR: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion and the baby tomatoes until the onion is golden and the tomatoes are lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and place in a large bowl along with the vinegar, ½ the chives, the peas, a drizzle of olive oil, a sweetener (to taste), and seasoning. Mix until combined. TASTY TAGLIATELLE: Boil the kettle. Bring a pot of salted hot 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.
What should be prepared from my kitchen to make Beef Biltong & Ruby Pasta?
Baby Tomatoes, Balsamic Vinegar, Beef Biltong, Beetroot Tagliatelle Pasta, Danish-style Feta, Diced Onion, Fresh Chives, NOMU Italian Rub, Peas, Pumpkin Seeds, Salad Leaves
How many calories does Beef Biltong & Ruby Pasta have?
736 calories
How much fat content does Beef Biltong & Ruby Pasta have?
grams
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