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Beef Recipe | Beef And Pumpkin Salad

Watch Hayden Quinn and Kate Waterhouse make a tasty warm beef pasta and roasted pumpkin salad For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 15 mins Cook time: 30 mins Serves: 4 Ingredients 600 g beef rump steak, trimmed 800 g pumpkin, peeled, seeded, cut into 1.5cm cubes 250 g farfalle pasta 200 g green beans, trimmed, cut into 3cm lengths 1½ tbsp olive oil 200 g baby spinach leaves 125 g fresh ricotta 2 tbsp toasted pine nuts, to garnish Method 1. Preheat oven to 200°C or 180°C fan forced, line a large baking tray with baking paper. Place pumpkin on prepared tray, spray with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside. 2. Cook pasta in a large saucepan of salted boiling water according to packet instructions, or until al dente, adding beans for last 2 minutes of cooking time. Drain well. 3. Meanwhile, heat a large non-stick frying pan or char grill over a high heat. Brush steak with 2 teaspoons olive oil. Cook steak for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice steak across the grain. 4. Toss pasta, beans, pumpkin, steak, spinach, ricotta and remaining olive oil together. Serve garnished with pine nuts. Tips Any type of large pasta shape, such as spirals, penne or farfalle are ideal to use in this recipe and make great finger food. To find out what else Hayden has been up to visit http://www.youtube.com/HaydenQuinnTV

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Uploaded on Jul 31, 2015

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