Colorful pasta salad with pork loin steak

For 4 people
  • 2 Garlic cloves
  • 1 small sprig of rosemary
  • 2–3 Stalk (s) Thyme
  • 8–9 EL Olive oil
  • pepper
  • 4 (approx. 600 g) Pork loin steaks
  • 250 g Penne rigate noodles
  • salt
  • 250 g green beans
  • 150 g roasted, pickled peppers (glass)
  • 1 medium-sized red onion
  • 100 ml clear broth
  • 6–8 tbsp Balsamico bianco vinegar
  • 40 g Pine nuts
  • 1 Bund or pack of small rocket (60–75 g)
75 minutes
light
1.
Peel and chop the garlic. Wash the rosemary and thyme and shake dry. Pluck the thyme leaves and rosemary needles and roughly chop. Mix 3–4 tablespoons of oil, garlic, thyme and rosemary and season with pepper. Wash the back steaks, pat dry, turn in the marinade and cover and chill. Put the pasta in plenty of boiling salted water and cook according to the instructions on the packet (approx. 11 minutes). Pour the pasta on a sieve, rinse under cold water, drain and let cool. Wash beans, drain well, clean and break through. Cover the beans and cook in salted boiling water for about 12 minutes. Pour onto a sieve, rinse under cold water, drain and let cool down. Drain the peppers and cut into strips. Peel the onion and cut into fine wedges. Bring the stock, vinegar, a little salt and pepper to the boil. Pour the hot marinade over the pasta, beans, onions and paprika. Add 5 tablespoons of oil and mix everything well. Let it steep for at least 1 hour. Roast pine nuts in a pan without fat, remove immediately and allow to cool. Clean, wash and drain rocket. Season the salad with salt and pepper, fold in the rocket and pine nuts. Dab the back steaks a little, sprinkle with salt and grill on the preheated grill for about 8 minutes while turning
2.
Waiting time 1 hour
1 person approx.:
  • 660 kcal
  • 2770 kJ
  • 45 g protein
  • 31 g fat
  • 50 g carbohydrates

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