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Penny p.
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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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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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.
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Sprinkle with the oil. Roast in the middle of the oven in approx. 20 min. Until done. Spoon halfway.
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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.
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Remove from the pan and allow to cool on a plate. Sprinkle the filet steaks with the Italian herbs, pepper and salt.
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Heat the rest of the oil in a frying pan and fry the fillet strips for about 7 minutes on medium heat. Turn halfway.
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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.
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When the water is boiling, add the pasta and possibly some salt and cook for 3 minutes until al dente.
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Cut the fillet strips into thin strips. Drain the pasta and put into a bowl.
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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.
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Nutrition
850Calories
Sodium5% DV120mg
Fat54% DV35g
Protein92% DV46g
Carbs28% DV84g
Fiber32% DV8g
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