Quick & Easy

Beef fillet with warm tomato, pesto and olive pasta

This warm pasta salad is packed with flavour and makes brilliant leftovers.
beef fillet with warm tomato, pesto and olive pasta



1.Heat 1 tablespoon of the oil in large frying pan; cook beef until cooked as desired. Remove from pan; cover to keep warm. Add tomato to same pan; cook, stirring occasionally, until just softened.
2.Meanwhile, cook pasta in large saucepan of boiling water until just tender; drain.
3.Combine pasta and tomato in large bowl with remaining oil, olives, pesto, rind and basil; toss gently.
4.Slice beef thickly; serve pasta mixture topped with beef and ricotta.

Farfalle, the Italian pasta known in English as butterflies or bow ties, is good to use in dishes such as this because they help hold the other ingredients. You can replace farfalle with penne or spirals.


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