Name: Beef Farfalle with Roasted Bell Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 7 oz (200 g) farfalle; 1 1/2 cups (375 ml) of cooked vegetables; 2 tbsp (30 ml) of olive oil; 6 oz (170 g) thinly sliced Grilled Flap Steak; 1/2 cup (50 g) grated Parmigiano-Reggiano cheese; harissa paste, to taste; 2 large bocconcini torn into pieces; Salt and pepper

Ingredients

- 7 oz (200 g) farfalle
- 1 1/2 cups (375 ml) of cooked vegetables
- 2 tbsp (30 ml) of olive oil
- 6 oz (170 g) thinly sliced Grilled Flap Steak
- 1/2 cup (50 g) grated Parmigiano-Reggiano cheese
- harissa paste, to taste
- 2 large bocconcini torn into pieces
- Salt and pepper

Preparation

- In salted boiling water, cook farfalle until al dente. Drain and oil lightly.
- Meanwhile, in large skillet, heat the cooked vegetables in olive oil.
- Add the cooked pasta, the thinly sliced Grilled Flap Steak and the grated Parmigiano-Reggiano cheese. Season with salt and pepper. Add harissa paste, to taste. Top with 2 large bocconcini, torn into pieces.

Beef Farfalle with Roasted Bell Peppers

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Ingredients

Preparation

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