Step 1
Cut the mushrooms into quarters. Cut the capsicums into large flat pieces, removing the seeds and membrane. Place skin-side-up under a hot grill until blackened. Leave covered with a tea towel until cool, then peel away the skin and chop the flesh.
Step 2
Spray a non-stick frying pan with oil and cook the steak over high heat for 3-4 minutes each side until it is medium-rare. Remove and leave for 5 minutes before cutting into thin slices. Season with a little salt.
Step 3
To make the pesto, finely chop the basil leaves, pepitas and garlic in a food processor. With the motor running, add the oil, orange and lemon juice. Season well.
Step 4
Meanwhile, cook the penne in a large pan of rapidly boiling salted water until al dente. Drain, then toss with the pesto in a large bowl.
Step 5
Add the capsicum pieces, steak slices and mushroom quarters to the penne and toss to distribute evenly. Serve immediately
Step 6
NUTRITION PER SERVE Protein 16 g; Fat 10 g; Carbohydrate 30 g; Dietary Fibre 4 g; Cholesterol 14 mg; 1320 kJ (270 Cal)
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 621 | ||
Calories from Fat: 432 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48g | 64 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 32.6g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 30.7mg | 9 % | |
Sodium 48.2mg | 2 % | |
Potassium 332.4mg | 9 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 39.1g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 621
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