There’s a Spanish saying when something is very easy to do, which is: “Ser pan comido”. This recipe falls into that category, with al dente farfalle pasta that is coated in a rich, creamy tomato sauce with browned ostrich mince infused with NOMU Spanish rub. Dotted with pops of peas, earthy spinach, and finished with grated cheese & fresh basil.
Spanish Ostrich Mince & Farfalle Pasta
Spanish Ostrich Mince & Farfalle Pasta
with spinach, peas & grated Italian-style hard cheese
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Farfelle Pasta
- Free-range Ostrich Mince
- Fresh Basil
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon
- NOMU Spanish Rub
- Ostrich
- Peas
- Spinach
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
PASTA
Boil a full kettle. Using the freshly boiled water, add to the pot with the pasta and salt (to taste). Cook the pasta until al dente, 12-15 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 2-3 minutes (shifting occasionally). Add the garlic, the tomato paste, the NOMU rub, and fry until fragrant, 1-2 minutes.
CREAMY MOMENT
Mix in the cream, the peas, the spinach, the pasta, and 100ml [200ml]|#7DA0D7 of the reserved pasta water to the pan. Simmer until warmed through and slightly thickening, 2-3 minutes.
DINNER IS READY
Bowl up the creamy ostrich pasta, sprinkle over the cheese, and garnish with the basil. Squeeze over the juice of 1 lemon wedge and dig in, Chef!
Farfelle Pasta - 100g
Free-range Ostrich Mince - 150g
Garlic Clove - 1
Tomato Paste - 30ml
NOMU Spanish Rub - 10ml
Fresh Cream - 100ml
Peas - 50g
Spinach - 50g
Grated Italian-style Hard Cheese - 20ml
Fresh Basil - 3g
Lemon - 1
PASTA
Boil a full kettle. Using the freshly boiled water, add to the pot with the pasta and salt (to taste). Cook the pasta until al dente, 12-15 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 2-3 minutes (shifting occasionally). Add the garlic, the tomato paste, the NOMU rub, and fry until fragrant, 1-2 minutes.
CREAMY MOMENT
Mix in the cream, the peas, the spinach, the pasta, and 100ml [200ml]|#7DA0D7 of the reserved pasta water to the pan. Simmer until warmed through and slightly thickening, 2-3 minutes.
DINNER IS READY
Bowl up the creamy ostrich pasta, sprinkle over the cheese, and garnish with the basil. Squeeze over the juice of 1 lemon wedge and dig in, Chef!
Farfelle Pasta - 200g
Free-range Ostrich Mince - 300g
Garlic Cloves - 2
Tomato Paste - 60ml
NOMU Spanish Rub - 20ml
Fresh Cream - 200ml
Peas - 100g
Spinach - 100g
Grated Italian-style Hard Cheese - 40ml
Fresh Basil - 5g
Lemon - 1
PASTA
Boil a full kettle. Using the freshly boiled water, add to the pot with the pasta and salt (to taste). Cook the pasta until al dente, 12-15 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the garlic, the tomato paste, the NOMU rub, and fry until fragrant, 1-2 minutes.
CREAMY MOMENT
Mix in the cream, the peas, the spinach, the pasta, and 300ml [400ml]|#7DA0D7 of the reserved pasta water to the pan. Simmer until warmed through and slightly thickening, 3-4 minutes.
DINNER IS READY
Bowl up the creamy ostrich pasta, sprinkle over the cheese, and garnish with the basil. Squeeze over the juice of 1 lemon wedge and dig in, Chef!
Farfelle Pasta - 300g
Free-range Ostrich Mince - 450g
Garlic Cloves - 3
Tomato Paste - 90ml
NOMU Spanish Rub - 30ml
Fresh Cream - 300ml
Peas - 150g
Spinach - 150g
Grated Italian-style Hard Cheese - 60ml
Fresh Basil - 8g
Lemon - 1
PASTA
Boil a full kettle. Using the freshly boiled water, add to the pot with the pasta and salt (to taste). Cook the pasta until al dente, 12-15 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the garlic, the tomato paste, the NOMU rub, and fry until fragrant, 1-2 minutes.
CREAMY MOMENT
Mix in the cream, the peas, the spinach, the pasta, and 300ml [400ml]|#7DA0D7 of the reserved pasta water to the pan. Simmer until warmed through and slightly thickening, 3-4 minutes.
DINNER IS READY
Bowl up the creamy ostrich pasta, sprinkle over the cheese, and garnish with the basil. Squeeze over the juice of 1 lemon wedge and dig in, Chef!
Farfelle Pasta - 400g
Free-range Ostrich Mince - 600g
Garlic Cloves - 4
Tomato Paste - 125ml
NOMU Spanish Rub - 40ml
Fresh Cream - 400ml
Peas - 200g
Spinach - 200g
Grated Italian-style Hard Cheese - 80ml
Fresh Basil - 10g
Lemon - 1
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