A celebration of sun-dried tomatoes on a plate! A rich, creamy sun-dried tomato pesto sauce covers al dente linguine pasta, browned beef strips & wilted spinach. This satisfying dish is finished with chopped sun-dried tomato, freshly sliced chilli & pan-roasted pumpkin seeds.
Sun-dried Tomato Pesto & Beef Pasta
Sun-dried Tomato Pesto & Beef Pasta
with a creamy bechamel sauce & toasted pumpkin seeds
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Cake Flour
- Free-range Beef Rump Strips
- Fresh Chilli
- Linguine Pasta
- Low Fat Fresh Milk
- Pesto Princess Sun-dried Tomato Pesto
- Pumpkin Seeds
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve some pasta water, and toss through a drizzle of olive oil.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEEF STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BECHAMEL
Return the pan to medium heat, wiped down if necessary, with 10g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes, whisking constantly. Slowly stir in the milk, whisking constantly until thickened slightly. Stir through the pesto and loosen with some pasta water. Mix through the beef strips, the pasta, the rinsed spinach, and seasoning. Loosen with more pasta water if it’s too thick.
TIME TO DINE
Plate up the creamy pasta, sprinkle over the sliced chilli (to taste), the chopped sun-dried tomatoes, and garnish with the toasted pumpkin seeds. Well done, Chef!
Linguine Pasta - 125g
Pumpkin Seeds - 5g
Free-range Beef Rump Strips - 150g
Cake Flour - 15ml
Low Fat Fresh Milk - 100ml
Pesto Princess Sun-dried Tomato Pesto - 30ml
Spinach - 20g
Fresh Chilli - 1
Sun-dried Tomatoes - 10g
LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve some pasta water, and toss through a drizzle of olive oil.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEEF STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BECHAMEL
Return the pan to medium heat, wiped down if necessary, with 20g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes, whisking constantly. Slowly stir in the milk, whisking constantly until thickened slightly. Stir through the pesto and loosen with some pasta water. Mix through the beef strips, the pasta, the rinsed spinach, and seasoning. Loosen with more pasta water if it’s too thick.
TIME TO DINE
Plate up the creamy pasta, sprinkle over the sliced chilli (to taste), the chopped sun-dried tomatoes, and garnish with the toasted pumpkin seeds. Well done, Chef!
Linguine Pasta - 250g
Pumpkin Seeds - 10g
Free-range Beef Rump Strips - 300g
Cake Flour - 30ml
Low Fat Fresh Milk - 200ml
Pesto Princess Sun-dried Tomato Pesto - 60ml
Spinach - 40g
Fresh Chilli - 1
Sun-dried Tomatoes - 20g
LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve some pasta water, and toss through a drizzle of olive oil.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEEF STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BECHAMEL
Return the pan to medium heat, wiped down if necessary, with 30g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes, whisking constantly. Slowly stir in the milk, whisking constantly until thickened slightly. Stir through the pesto and loosen with some pasta water. Mix through the beef strips, the pasta, the rinsed spinach, and seasoning. Loosen with more pasta water if it’s too thick.
TIME TO DINE
Plate up the creamy pasta, sprinkle over the sliced chilli (to taste), the chopped sun-dried tomatoes, and garnish with the toasted pumpkin seeds. Well done, Chef!
Linguine Pasta - 375g
Pumpkin Seeds - 15g
Free-range Beef Rump Strips - 450g
Cake Flour - 45ml
Low Fat Fresh Milk - 300ml
Pesto Princess Sun-dried Tomato Pesto - 90ml
Spinach - 60g
Fresh Chilli - 1
Sun-dried Tomatoes - 30g
LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserve some pasta water, and toss through a drizzle of olive oil.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BEEF STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
BECHAMEL
Return the pan to medium heat, wiped down if necessary, with 40g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes, whisking constantly. Slowly stir in the milk, whisking constantly until thickened slightly. Stir through the pesto and loosen with some pasta water. Mix through the beef strips, the pasta, the rinsed spinach, and seasoning. Loosen with more pasta water if it’s too thick.
TIME TO DINE
Plate up the creamy pasta, sprinkle over the sliced chilli (to taste), the chopped sun-dried tomatoes, and garnish with the toasted pumpkin seeds. Well done, Chef!
Linguine Pasta - 500g
Pumpkin Seeds - 20g
Free-range Beef Rump Strips - 600g
Cake Flour - 60ml
Low Fat Fresh Milk - 400ml
Pesto Princess Sun-dried Tomato Pesto - 125ml
Spinach - 80g
Fresh Chilli - 1
Sun-dried Tomatoes - 40g
Woolies Products in this dish
