Pork fillet with pesto and ribbon noodles
easy
45 mins
45 mins
Ingredients
- 2 Federation Basil
- 3 Federation Parsley
- 1 Garlic clove
- 20 g Pine nuts
- 20 g Parmesan cheese
- 100 ml Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 600 g Pork tenderloin
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp from the mill
- 1 red pepper
- 350 g white ribbon noodles
Directions
- 1
For the pesto, wash the herbs, dab dry, put some stems aside for the garnish. Chop the rest finely. Peel garlic and press it through the garlic press or chop it finely.
- 2
Finely chop the pine nuts. Grate the parmesan. Mix herbs, garlic, pine nuts and parmesan, stir in oil and season with salt and pepper. Wash the meat and dab dry. Cut off tendons and fat edges.
- 3
Heat the oil and fry the fillet for 15-20 minutes at medium heat. Then season with salt and pepper. Bring a large pot of salted water to the boil. Clean and wash the pepper and cut it into long thin strips with a peeler.
- 4
Add the pasta to the boiling salted water and cook for 8-10 minutes until al dente. Just before the noodles are cooked, add the strips of paprika to the noodles and bring to the boil once. Pour the pasta onto a sieve, drain and mix in a bowl with 3 tablespoons of pesto.
- 5
Put the pasta on a preheated plate. Cut the fillet into slices and arrange on the noodles. Garnish with parsley and basil. Add the pesto extra.
More Delicious Recipes
