Lukewarm Pennesalad with herb steak

Name: Lukewarm Pennesalad with herb steak
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 sprig of rosemary; 1-2 stem(s) Thyme; 1 Garlic clove; 1 TABLESPOON + 1 tsp olive oil; 7-10 Tbsp Pepper; 2 Pork loin steaks (approx. 100 g each); 125 g short noodles (e.g. penne); 7-10 Tbsp Salt; 125 g Frozen princess beans; 1 red pepper; 1 small red onion; 3-4 Tbsp White wine vinegar; 50 g Arugula; 1 TABLESPOON Pine nuts

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 sprig of rosemary
1-2 stem(s) Thyme
1 Garlic clove
1 TABLESPOON + 1 tsp olive oil
7-10 Tbsp Pepper
2 Pork loin steaks (approx. 100 g each)
125 g short noodles (e.g. penne)
7-10 Tbsp Salt
125 g Frozen princess beans
1 red pepper
1 small red onion
3-4 Tbsp White wine vinegar
50 g Arugula
1 TABLESPOON Pine nuts

Directions

1
Wash the herbs, shake them dry, pluck off the needles or leaves and chop them. Peel garlic and chop coarsely. Mix 1 tbsp. oil, garlic and herbs. Season with pepper. Dab steaks dry and coat with the marinade.
2
Cover and place in a cool place.
3
Cook the pasta in 1-2 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Cover frozen beans and cook in little boiling salted water for 5-7 minutes.
4
Clean, wash and chop the peppers. Peel and halve the onion and cut into fine strips. Mix vinegar, salt and pepper, fold in 1 tsp. oil. Drain beans and noodles. Mix hot with paprika, onion and vinaigrette.
5
Sort the arugula, wash and shake dry well.
6
Roast pine nuts without fat. Season the steaks with salt and fry them in a heated pan (e.g. a grill pan) for 2-3 minutes on each side without any more oil. Fold the rocket and pine nuts into the pasta salad.
7
Serve with the steaks.