Fresh pappardelle with Italian filet strips and arugula

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.