Seared Beef & Easy Green Risoni

While the beef is marinating, bring a medium saucepan of salted water to the boil. Roughly chop the baby spinach leaves. Cut the zucchini into 0.5 cm half-moons.

Add the risoni to the saucepan of boiling water and crumble in the beef stock cube. Cook for 6-8 minutes or until ‘al-dente’. Reserve 1/4 cup of the pasta water, then drain well and return to the saucepan. Tip: Add a drizzle of olive oil to prevent the risoni from sticking. Add the baby spinach leaves and stir through until wilted. Add the traditional pesto and stir through to coat. Tip: If the risoni is a little dry, add a splash of the pasta water.

While the risoni is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Tip: This will give you a medium steak but cook it less for rare, or a little more for well done. Set aside on a plate and cover with foil to rest for a few minutes. Slice into 1 cm strips.

While the steak is resting, return the pan to a medium-high heat with a drizzle of olive oil (no need to wash out the pan). Add the zucchini and the remaining Italian herbs and cook for 2-3 minutes, or until tender.