Chilli Ostrich Linguini

Name: Chilli Ostrich Linguini
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
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

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

with basil pesto & Italian-style hard cheese

4.8

19 reviews

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

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/" title="View all our recipes with Ostrich at eCook">Ostrich
Place a pan over high heat with a drizzle of oil. When hot, sear the Ostrich/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">Ostrich. Scatter over the toasted Almonds and garnish with the remaining mint.

Almonds - 10g
Onion - 1
Bell Pepper - 1
Spice Mix - 15ml
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-chunks/" title="View all our recipes with Free-range Ostrich Chunks at eCook">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

Download the Recipe

Serves 2

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/" title="View all our recipes with Ostrich at eCook">Ostrich
Place a pan over high heat with a drizzle of oil. When hot, sear the Ostrich/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">Ostrich. Scatter over the toasted Almonds and garnish with the remaining mint.

Almonds - 20g
Onion - 1
Bell Pepper - 1
Spice Mix - 30ml
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-chunks/" title="View all our recipes with Free-range Ostrich Chunks at eCook">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

Download the Recipe

Serves 3

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/" title="View all our recipes with Ostrich at eCook">Ostrich
Place a pan over high heat with a drizzle of oil. When hot, sear the Ostrich/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">Ostrich. Scatter over the toasted Almonds and garnish with the remaining mint.

Almonds - 30g
Onions - 2
Bell Peppers - 2
Spice Mix - 45ml
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-chunks/" title="View all our recipes with Free-range Ostrich Chunks at eCook">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

Download the Recipe

Serves 4

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/" title="View all our recipes with Ostrich at eCook">Ostrich
Place a pan over high heat with a drizzle of oil. When hot, sear the Ostrich/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">Ostrich. Scatter over the toasted Almonds and garnish with the remaining mint.

Almonds - 40g
Onions - 2
Bell Peppers - 2
Spice Mix - 60ml
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-chunks/" title="View all our recipes with Free-range Ostrich Chunks at eCook">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

Download the Recipe

Frequently Asked Questions

What is the preparation time for Chilli Ostrich Linguini?

The preparation time for Chilli Ostrich Linguini with basil pesto & Italian-style hard cheese is between 25 and 30 minutes.

What is the total time required to make Chilli Ostrich Linguini with basil pesto & Italian-style hard cheese?

The total time required to make Chilli Ostrich Linguini with basil pesto & Italian-style hard cheese is between 30 and 35 minutes.

How many servings does Chilli Ostrich Linguini provide?

4 servings

What are the main ingredients in Chilli Ostrich Linguini?

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

What is the nutritional information of Chilli Ostrich Linguini?

Calories: 1067, Carbs: 115 grams, Fat: grams, Protein: 64.5 grams, Sugar: 15.4 grams, Salt: 715 grams

How do I prepare Chilli Ostrich Linguini?

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. 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. 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.