Good old risoni. Halfway between rice and pasta, it’s perfect for this pesto dish with tender seared beef and creamy fetta. Don’t forget to rest you meat for perfect succulent bites!
/ serving 4 people
/ serving 4 people
baby spinach leaves
risoni(ContainsGlutenMay be presentEgg, Soya)
traditional pesto(ContainsMilk, Tree Nuts)
Peel and crush the garlic and place in a medium bowl. Add the beef rump, 1/2 the Italian herbs, salt (use suggested amount) and balsamic vinegar to the bowl. Drizzle with olive oil, season with pepper and toss to coat. Set aside to marinate. Tip: If you have time, set aside to marinate for 10 minutes to pack in flavour and increase tenderness.
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.
Divide the green risoni between plates and top with the zucchini and seared beef. Crumble over the fetta.