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Peppered beef and spring pasta salad
Peppered beef and spring pasta salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your pasta salad with fresh spring vegetables and savory beef.
Ingredients:
  • 300g farfalle pasta
  • 20.00 ml cracked black pepper
  • 2 garlic cloves, finely chopped
  • 36.40 gm olive oil
  • 4 Beef Eye Fillet Steaks
  • 100g snow peas, trimmed
  • 2 zucchini, sliced diagonally
  • 1 bunch asparagus, woody ends trimmed, cut into 4cm lengths
  • 200g vine-ripened cherry tomatoes, cut from the truss
  • 125.00 ml Brand Cherry Bocconcini, torn
  • 60ml lemon juice
  • 11.80 gm wholegrain mustard
Instructions:
  • Boil the pasta in a large pot of salted water according to package instructions until pleasantly firm to the bite. Drain thoroughly and transfer to a large bowl.
  • In a small bowl, mix together the pepper and garlic, then season with salt. Add the beef steaks and toss until coated. Heat half of the oil in a large frying pan over medium-high heat. Cook the beef for 3 minutes on each side or until done to your preference. Transfer the beef to a plate, cover with foil, and let it rest for 5 minutes before thinly slicing.
  • Combine snow peas, zucchini, asparagus, and tomatoes in the pan. Cook for 5 minutes or until vegetables start to char. Add the cooked vegetables and beef to the pasta along with bocconcini, lemon juice, mustard, and remaining oil. Mix everything together.
  • Serve the pasta salad in individual bowls.

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