Pasta with Steak and Pesto

Name: Pasta with Steak and Pesto
Total time: 35 min
Yield: 6 servings
Ingredients: 1/3 cup olive oil; 1 1/4 pounds beef tenderloin; 9 ounces cherry tomatoes halved; 1 pound farfalle pasta; 3 ounces pitted black olives; 1/4 cup basil pesto; 2 teaspoons lemon zest; 1/4 cup fresh basil leaves torn; 27 ounces ricotta cheese crumbled

RecipesPlus

9Ingredients

850Calories

35Minutes

Ingredients

servings:

1/3 cup olive oil
1 1/4 pounds beef tenderloin
9 ounces cherry tomatoes (halved)
1 pound farfalle pasta
3 ounces pitted black olives
1/4 cup basil pesto
2 teaspoons lemon zest
1/4 cup fresh basil leaves (torn)
27 ounces ricotta cheese (crumbled)

Directions

Heat 1 tbsp oil in a large frying pan. Cook beef to your liking then set aside, covered, to keep warm. Add tomatoes to pan and cook, stirring occasionally, until just softened.
Meanwhile, cook pasta in boiling salted water until just tender. Drain then add to tomatoes along with remaining oil, olives, pesto, lemon zest and basil. Toss to combine.
Slice beef thickly. Serve pasta topped with beef and ricotta.

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