Now you can enjoy your meat and three veg in pasta format! Perfect for lunch or dinner, homemade broccoli pesto is a showstopper with steak and fresh parm.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
375g large pasta shells
⅓ cup (80ml) extra virgin olive oil
2 tsp dried Italian herbs
500g Coles Australian Beef Oyster Blade Steak
600g broccoli, cut into florets
⅓ cup (35g) walnuts, toasted
1 garlic clove, chopped
⅓ cup chopped flat-leaf parsley
1 lemon, rind grated, juiced
⅓ cup (25g) grated parmesan
Grated parmesan, extra, to serve
Dried chilli flakes, to sprinkle (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of cooking liquid.
Step 2
Meanwhile, combine 1 tbsp of the oil and the Italian herbs in a medium bowl. Season. Add the beef and toss to coat. Heat a large frying pan over medium-high heat. Cook the beef for 2 mins each side or until cooked to your liking. Set aside, covered, for 5 mins to rest. Thinly slice.
Step 3
Place the broccoli, walnuts, garlic, parsley, lemon rind, parmesan and remaining oil in a food processor and process until a paste forms. Season.
Step 4
Return the pasta to the pan with the lemon juice, beef, broccoli pesto and reserved pasta cooking liquid. Toss to combine. Serve the pasta topped with extra parmesan and chilli flakes, if desired.
