Salad of beef and pasta with pesto sauce

Calorie content for 1 serving: 439 kcal.

• fats: 15g.

• proteins: 24g.

• carbohydrates: 52g.

This pasta salad is rich in antioxidants, iron, vitamin C, and beta-carotene.

Ingredients:

2 servings:

• 1 large red bell pepper;

• 1 large yellow bell pepper.

Olive oil:

• 100 g beef tenderloin;

• 125g penne pasta (use any kind of pasta if you like)

• 100 g young mushrooms (with unopened cap), cut into 4 parts.

Pesto:

• 50 g leaves of half a bunch of fresh basil;

• 2 finely chopped garlic cloves;

• 2 tablespoons of pumpkin seeds;

• 1 tablespoon of olive oil;

• 2 tablespoons of orange juice;

• 1 tablespoon lemon juice.

Cooking method:

Cut the pepper into large even pieces, after removing the seeds. Place on a preheated grill, skin side up, or roast in the oven. Cook until the pepper starts to darken. Remove the skin and chop finely. Spray a non-stick skillet with olive oil and cook the beef steak over high heat for 3-4 minutes per side. Remove the meat from the heat and leave for 5 minutes, then cut. Lightly salt. To make pesto, finely chop the basil, garlic, and pumpkin seeds in a blender. In the process, add olive oil, orange and lemon juice. Season with salt and freshly ground black pepper. Boil the pasta in a pot with plenty of water. Cook penne until al dente (i.e. slightly undercooked). Drain, rinse pasta and mix with pesto by shaking the mixture well in a large bowl. Add the chopped peppers, meat and mushrooms to the penne, toss to evenly distribute the dressing and salad ingredients. Serve immediately.