Baby marrow ribbons and browned beef are tossed together in a delicious dish of homemade piquánte pesto pasta. Topped with bocconcini balls and garnished with fresh oregano.
Piquánte Pepper Pesto & Beef Pasta
Piquánte Pepper Pesto & Beef Pasta
with bocconcini balls, fresh oregano & almonds
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Baby Marrow
- Beef
- Bocconcini Balls
- Free-range Beef Rump Strips
- Fresh Oregano
- Garlic Clove
- Grated Italian-style Hard Cheese
- Piquanté Peppers
- Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender (optional)
- Paper Towel
A POT OF PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, toss through a drizzle of olive oil, and return to the pot.
PIQUÁNTE PESTO
Place the chopped piquánte peppers, ¼ of the grated garlic (to taste), and the chopped Almonds on a chopping board. Finely chop all the ingredients together, until combined into a chunky paste. Alternatively, use a blender if you have one. Place in a bowl and combine with 40ml of olive oil, seasoning, and the grated cheese.
BROWNED Beef
Place a pan over a medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, fry the beef until browned, 1-2 minutes (shifting occasionally). Season.
ALL TOGETHER NOW
Toss the homemade pesto, the baby marrow ribbons, and the cooked Beef through the pot of cooked pasta. Loosen with the pasta water. Season.
GREAT WORK!
Dish up the piquánte pesto pasta. Tear over the drained bocconcini balls and garnish with the chopped oregano. Time to dine, Chef!
A POT OF PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, toss through a drizzle of olive oil, and return to the pot.
PIQUÁNTE PESTO
Place the chopped piquánte peppers, ½ of the grated garlic (to taste), and the chopped Almonds on a chopping board. Finely chop all the ingredients together, until combined into a chunky paste. Alternatively, use a blender if you have one. Place in a bowl and combine with 80ml of olive oil, seasoning, and the grated cheese.
BROWNED Beef
Place a pan over a medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, fry the beef until browned, 1-2 minutes (shifting occasionally). Season.
ALL TOGETHER NOW
Toss the homemade pesto, the baby marrow ribbons, and the cooked Beef through the pot of cooked pasta. Loosen with the pasta water. Season.
GREAT WORK!
Dish up the piquánte pesto pasta. Tear over the drained bocconcini balls and garnish with the chopped oregano. Time to dine, Chef!
A POT OF PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, toss through a drizzle of olive oil, and return to the pot.
PIQUÁNTE PESTO
Place the chopped piquánte peppers, ¾ of the grated garlic (to taste), and the chopped Almonds on a chopping board. Finely chop all the ingredients together, until combined into a chunky paste. Alternatively, use a blender if you have one. Place in a bowl and combine with 120ml of olive oil, seasoning, and the grated cheese.
BROWNED Beef
Place a pan over a medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, fry the beef until browned, 1-2 minutes (shifting occasionally). Season.
ALL TOGETHER NOW
Toss the homemade pesto, the baby marrow ribbons, and the cooked Beef through the pot of cooked pasta. Loosen with the pasta water. Season.
GREAT WORK!
Dish up the piquánte pesto pasta. Tear over the drained bocconcini balls and garnish with the chopped oregano. Time to dine, Chef!
A POT OF PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, toss through a drizzle of olive oil, and return to the pot.
PIQUÁNTE PESTO
Place the chopped piquánte peppers, the grated garlic (to taste), and the chopped Almonds on a chopping board. Finely chop all the ingredients together, until combined into a chunky paste. Alternatively, use a blender if you have one. Place in a bowl and combine with 160ml of olive oil, seasoning, and the grated cheese.
BROWNED Beef
Place a pan over a medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, fry the beef until browned, 1-2 minutes (shifting occasionally). Season.
ALL TOGETHER NOW
Toss the homemade pesto, the baby marrow ribbons, and the cooked Beef through the pot of cooked pasta. Loosen with the pasta water. Season.
GREAT WORK!
Dish up the piquánte pesto pasta. Tear over the drained bocconcini balls and garnish with the chopped oregano. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Piquánte Pepper Pesto & Beef Pasta?
The preparation time for Piquánte Pepper Pesto & Beef Pasta with bocconcini balls, fresh oregano & almonds is between 15 and 30 minutes.
What is the total time required to make Piquánte Pepper Pesto & Beef Pasta with bocconcini balls, fresh oregano & almonds?
The total time required to make Piquánte Pepper Pesto & Beef Pasta with bocconcini balls, fresh oregano & almonds is between 35 and 50 minutes.
How many servings does Piquánte Pepper Pesto & Beef Pasta provide?
4 servings
What are the main ingredients in Piquánte Pepper Pesto & Beef Pasta?
Almonds, Baby Marrow, Beef, Bocconcini Balls, Free-range Beef Rump Strips, Fresh Oregano, Garlic Clove, Grated Italian-style Hard Cheese, Piquanté Peppers, Spaghetti
What is the nutritional information of Piquánte Pepper Pesto & Beef Pasta?
Calories: 1044, Carbs: 114 grams, Fat: grams, Protein: 62.9 grams, Sugar: 21.1 grams, Salt: 368 grams
How do I prepare Piquánte Pepper Pesto & Beef Pasta?
ALL TOGETHER NOW: Toss the homemade pesto, the baby marrow ribbons, and the cooked beef through the pot of cooked pasta. Loosen with the pasta water. Season. GREAT WORK!: Dish up the piquánte pesto pasta. Tear over the drained bocconcini balls and garnish with the chopped oregano. Time to dine, Chef! A POT OF PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, toss through a drizzle of olive oil, and return to the pot. BROWNED BEEF: Place a pan over a medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef until browned, 1-2 minutes (shifting occasionally). Season. PIQUÁNTE PESTO: Place the chopped piquánte peppers, ½ of the grated garlic (to taste), and the chopped almonds on a chopping board. Finely chop all the ingredients together, until combined into a chunky paste. Alternatively, use a blender if you have one. Place in a bowl and combine with 80ml of olive oil, seasoning, and the grated cheese.
What should be prepared from my kitchen to make Piquánte Pepper Pesto & Beef Pasta?
Almonds, Baby Marrow, Beef, Bocconcini Balls, Free-range Beef Rump Strips, Fresh Oregano, Garlic Clove, Grated Italian-style Hard Cheese, Piquanté Peppers, Spaghetti
How many calories does Piquánte Pepper Pesto & Beef Pasta have?
1044 calories
How much fat content does Piquánte Pepper Pesto & Beef Pasta have?
grams
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