Pasta with Beef, Green Beans and Gorgonzola

Ingredients

• 400 g Green Beans
• Salt
• 450 g pasta (e.g., penne or rigatoni)
• 450 g sirloin steak
• 1 Shallot
• 3 Garlic cloves
• 60 g pumpkin seeds
• 2 tbsp olive oil
• 80 g Gorgonzola
• 3 tbsp sunflower oil
• Pepper
• 1 tbsp butter
• 300 ml beef broth

Instructions

1. 1.

   Trim, wash and cook green beans in sparkling boiling salted water for about 6 minutes. Drain, rinse with cold water and let drain on a sieve. For the pasta bring plenty of water with 1 tbsp salt to boil in a large pot and cook the pasta according to package instructions al dente.

2. 2.

   Meanwhile cut beef into strips about 4 cm long and 2 cm wide. Peel and finely dice shallot and garlic. Toast pumpkin seeds in a pan over medium heat in olive oil until light brown. Break or cut Gorgonzola into small pieces.

3. 3.

   Heat sunflower oil in a wide pan, sear the sliced beef in two batches on all sides until browned for about 3 minutes. Once the meat has color, season with salt and pepper, remove from the pan and set aside.

4. 4.

   Add butter, shallot and garlic to the pan and let them brown. Pour in beef broth, bring to a boil and add green beans.

5. 5.

   Drain cooked pasta, return it to the pot, add the beans with broth, then add the meat and warm everything together for 2 minutes while stirring occasionally.

6. 6.

   Season the pasta with salt and pepper, optionally add more broth and butter. Divide among four plates, sprinkle with Gorgonzola and pumpkin seeds, and serve immediately.