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Cook the pasta according to the packet instruction, drain and set aside.
Meanwhile, heat the oil in a large non-stick frying pan and cook the steak according to your preference. Set aside to rest for 2-3 minutes, then cut into thin slices.
In the same frying pan, cook the onions until soft but not coloured. Add the peppers and cook for 2-3 minutes, stirring occasionally.
Stir in the pesto, stock and crème fraîche. Add the cooked pasta, reduce the heat and simmer for a further 2-3 minutes.
Add the steak and any meat juices from the plate and toss gently. Season, if required.
450g (1lb) lean rump, sirloin or rib-eye steaks
375g (12oz) pasta shapes, e.g. twists15ml (1tbsp) sunflower oil
1 small red onion, peeled and finely chopped
1 red pepper, deseeded and finely sliced
150g (5oz) red pesto sauce
150ml (¼pint) good, hot vegetable stock
120ml (8tbsp) half-fat crème fraîche
Salt and pepper
0ml (2tbsp) freshly chopped flat-leaf parsley, to garnish