Beef Farfalle with Roasted Bell Peppers
In salted boiling water, cook farfalle until al dente. Drain and oil lightly. Meanwhile, in large skillet, heat the cooked vegetables in olive oil. Add the cooked pasta, the thinly sliced Grilled Fla
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Ingredients
- 7 oz (200 g) farfalle
- 1 1/2 cups (375 ml) of cooked vegetables (see recipe)
- 2 tbsp (30 ml) of olive oil
- 6 oz (170 g) thinly sliced Grilled Flap Steak (see recipe)
- 1/2 cup (50 g) grated Parmigiano-Reggiano cheese
- harissa paste, to taste
- 2 large bocconcini torn into pieces
- Salt
- pepper
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