Beef Fillet with Warm Tomato, Pesto and Olive Pasta
This warm pasta salad is packed with flavour and makes brilliant leftovers.
Ingredients
- 1/3 cup (80ml) olive oil
- 600 gram (1¼-pound) piece beef eye fillet
- 250 gram (8 ounces) cherry tomatoes, halved
- 500 gram (1 pound) farfalle pasta
- 2/3 cup (80g) pitted black olives
- 1/4 cup (65g) basil pesto
- 2 teaspoon finely grated lemon rind
- 1 cup loosely packed fresh basil leaves, torn
- 1 cup (200g) ricotta cheese, crumbled
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