Fresh pappardelle with Italian filet strips and arugula

Name: fresh pappardelle with Italian filet strips and arugula
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Red onion; 1 Red pepper; 250 g Cherry tomatoes; 1 toe garlic; 2 el peanut oil; 30 g pine nuts; 220 g pork fillets; 1,5 tl dried Italian herbs; 250 g fresh pappardelle; 40 g arugula

Put Italy on the table! Fresh pappardelle, filet strips with Italian herbs and of course: tomato sauce.

Ingredients

Kitchen Stuff

1 baking paper
1 hand blender with high cup

Directions

Preheat the oven to 200 ° C.
Clean the onion and cut into parts. Wash the bell pepper, remove the seeds and the green stalk and cut the flesh into strips of 1 cm.
Wash the tomatoes and halve them. Clean the garlic. Mix the tomatoes with the onion, bell pepper and whole-toe garlic. Spread over a baking sheet covered with parchment paper.
Sprinkle with the oil. Roast in the middle of the oven in approx. 20 min. Until done. Spoon halfway.
Meanwhile, bring a large pot of water to the boil. Heat a frying pan without oil or butter and roast the pine nuts in 3 min. Golden brown.
Remove from the pan and allow to cool on a plate. Sprinkle the filet steaks with the Italian herbs, pepper and salt.
Heat the rest of the oil in a frying pan and fry the fillet strips for about 7 minutes on medium heat. Turn halfway.
Meanwhile, remove the vegetables from the oven and put in a high cup. Puree with the hand blender into a sauce and season with pepper.
When the water is boiling, add the pasta and possibly some salt and cook for 3 minutes until al dente.
Cut the fillet strips into thin strips. Drain the pasta and put into a bowl.
Spoon the tomato-pepper sauce and the rocket salad through the pasta. Finally divide the meat over it, garnish with the pine nuts and serve.