Rigatoni with Beef Tagliata, Roast Tomatoes, Beans and Light Pesto
I've always enjoyed the taste of a good steak, but been somewhat put off by a large lump of meat, bleeding onto my plate. The Italians, as with so much in life, have it right, by serving the steak tagliata, or in slices - this makes it easier to eat, and makes the meat stretch further. This was a delicious invention, if I say so myself, and I am sorry I didn't take a pic of the finished dish. Advance prep is best - blanch and skin some broad beans and blanch some fresh sliced green beans, and meanwhile, quarter three ripe tomatoes, spritz with a little olive oil, and roast for 20 minutes. All the veg turned up in the Riverford box today, and were soooo fresh! Make some pesto, either the traditional way, or using my amazing, patented low-fat version. In a mini chopper, blitz 25g basil leaves, a small clove of garlic, a heaped tablespoon of 0% Greek Yoghurt or low-fat cottage cheese, and about 15g of grated fresh parmesan. Cook your pasta (150g for 2) and chargrill your steak, letting it rest for a minute or two while the pasta finishes. 1x150g steak was plenty for us to share. Just before serving, slice the meat across the grain. When done, drain the pasta, return to the hot pot, and throw all the ingredients in, giving it all a good stir, and serve on hot plates with a little extra Parmesan grated over. No idea of the calories really - guessing around 550 a portion? But really low fat, and totally delicious. I will make it again, and take pictures, I promise!