with pesto drizzle and Italian cheese
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Creme Fraiche
110 grams
Onion
1 unit(s)
Dried Linguine
180 grams
Cherry Tomatoes
125 grams
Garlic
2 unit(s)
Irish Beef Strips
250 grams
Grated Italian Style Hard Cheese
20 grams
Passata
1 pack(s)
Green Pesto
30 grams
Oil
1 tbsp
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine then bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- While the linguine cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Loosen the pesto by mixing it with 1 tbsp oil (per 2P).
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the beef strips for 2-3 mins. Remove once cooked. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when browned on the outside.
- Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add the garlic, tomatoes and another pinch of salt. Cook until the tomatoes are softened, 6-7 mins.
- Pour in the passata, creme fraiche and ½ tsp sugar (per 2P). Simmer until thickened, 4-5 mins.
- Taste the sauce and season with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
- Carefully toss the beef and linguine through the sauce to coat and allow to warm through.
- Divide your pomodoro pasta between deep plates or bowls.
- Garnish with a sprinkling of cheese and a drizzle of pesto.
3666
kJ
Energy (kJ)
876
kcal
Energy (kcal)
34.5
g
Fat
13.5
g
of which saturates
90
g
Carbohydrate
18.1
g
of which sugars
7.2
g
Dietary Fiber
45.1
g
Protein
7
mg
Cholesterol
1.69
g
Salt
