Our local butchery is absolutely brilliant. When you walk in through the screen door you are greeted by the owner and his two helpers, and a whiff of freshly cut biltong overwhelms your senses. The shop itself is cozy, friendly and a feast for the eyes: delectable skewers, steaks and boerewors jumps into one’s hands without any resistance whatsoever. For this reason I go there as often as I can, usually leaving with more than was on the ever-present list.
This being said, I now need to develop recipes that does justice to the fresh organic meat I constantly purchase. In this pasta dish I paired the meat with basil pesto, lemon juice and broccoli, which compliments the beef without overpowering it. I recently read about broccoli being cooked with pasta – and let me tell you – it’s a revelation, I would really urge you to try it out!
300 g penne pasta
200 g broccoli florets
1 onion, grated
1 teaspoon garlic
300 g beef strips
5 ml soy sauce
100 g basil pesto
50 g feta cheese
Juice of half a lemon
1. Fry the onion and garlic in a splash of olive oil. Add the beef strips and soy sauce. Flavour with salt. Once beef strips are browned, set aside.
2. Cook the pasta in 500 ml boiling water and some salt. After 10 minutes, add the broccoli to cook with the pasta. Once cooked, drain the pasta and broccoli.
3. Add the beef strips to the pasta along with the basil pesto. Crumble the feta cheese into the dish and add the lemon juice.
4. Let the pasta simmer for about 10 minutes. Serve with black pepper and don’t be shy with the Parmesan cheese.