Preparation: 15 minutes | Cooking: 30 minutes | Serves: 4
This recipe is simple, healthy and tasty – it can stand alone or be served as a side dish, and is absolutely perfect for an easy midweek meal! Thanks to Australian Beef for this great recipe.
- 600g beef rump steak, trimmed
- 800g pumpkin, peeled, seeded, cut into 1.5cm cubes
- 250g farfalle pasta (spirals, penne or farfalle are ideal)
- 200g green beans, trimmed, cut into 3cm lengths
- 1½ tbsp olive oil
- 200g baby spinach leaves
- 125g fresh ricotta
- 2 tbsp toasted pine nuts, to garnish
- Preheat oven to 200°C (or 180°C fan forced). Line a large baking tray with baking paper. Place pumpkin on prepared tray & spray with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside.
- Cook pasta in a large saucepan of salted boiling water according to packet instructions. Add beans for last 2 minutes of cooking time. Drain well.
- Meanwhile, heat a large non-stick frying pan or chargrill over a high heat. Brush steak with 2 teaspoons olive oil. Cook steak for 2-3 minutes each side (for medium cooking). Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice steak across the grain.
- Toss pasta, beans, pumpkin, steak, spinach, ricotta and remaining olive oil together.
- Serve garnished with pine nuts & enjoy!