Ingredients
- 1 8-ounce filet mignon
- 8 ounces farro or couscous
- 10 cherry tomatoes, quartered
- 1 zucchini, diced
- 2 tablespoons Bertolli Extra Virgin Olive Oil
- 5 to 6 leaves basil, sliced in half lengthwise
- 1 cup shaved Parmesan
- 1/2 cup pine nuts
- Salt
- pepper
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