Beef Fillet with Warm Tomato, Pesto and Olive Pasta
This warm pasta salad is packed with flavour and makes brilliant leftovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/3 cup (80ml) olive oil
- 600 grams (1¼-pound) piece beef eye fillet
- 250 grams (8 ounces) cherry tomatoes, halved
- 500 grams (1 pound) farfalle pasta
- 2/3 cup (80g) pitted black olives
- 1/4 cup (65g) basil pesto
- 2 teaspoons finely grated lemon rind
- 1 cup loosely packed fresh basil leaves, torn
- 1 cup (200g) ricotta cheese, crumbled
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