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.
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.
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.
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.
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.
What should be prepared from my kitchen to make 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
How many calories does Chilli Ostrich Linguini have?
1067 calories
How much fat content does Chilli Ostrich Linguini have?
grams
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