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Ingredients

375g large pasta shells
1/3 cup (80ml) extra virgin olive oil
2 teaspoons dried Italian herbs
500g Coles Australian Beef Oyster Blade Steak
600g broccoli, cut into florets
1/3 cup (35g) walnuts, toasted
1 garlic clove, chopped
1/3 cup flat-leaf parsley, chopped
1 lemon, rind grated, juiced
1/3 cup (25g) parmesan, grated
Parmesan, grated, extra, to serve
Dried chilli flakes, to sprinkle (optional)

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 tablespoon 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
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.

Beef pasta with broccoli pesto

How to make Beef pasta with broccoli pesto

Ingredients

Method