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Fresh pappardelle with Italian filet strips and arugula
 
 
2 ServingsPTM30 min

Fresh pappardelle with Italian filet strips and arugula


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

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Directions

  1. Preheat the oven to 200 ° C.
  2. 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.
  3. 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.
  4. Sprinkle with the oil. Roast in the middle of the oven in approx. 20 min. Until done. Spoon halfway.
  5. 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.
  6. Remove from the pan and allow to cool on a plate. Sprinkle the filet steaks with the Italian herbs, pepper and salt.
  7. Heat the rest of the oil in a frying pan and fry the fillet strips for about 7 minutes on medium heat. Turn halfway.
  8. 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.
  9. When the water is boiling, add the pasta and possibly some salt and cook for 3 minutes until al dente.
  10. Cut the fillet strips into thin strips. Drain the pasta and put into a bowl.
  11. 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.


Nutrition

850Calories
Sodium5% DV120mg
Fat54% DV35g
Protein92% DV46g
Carbs28% DV84g
Fiber32% DV8g

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