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🍝 Penne with Herb Cream Meat Strips and Fresh Radishes

695 kcal · 30 min · 4 servings

Ingredients

• pork minute steaks 600 g
• salt pinch
• shallots 1 pc.
• oil 1 tbsp
• pepper, black ground pinch
• spring radishes 4 pc.
• penne rigate 500 g
• butter 3 tbsp
• wheat flour, type 405 3 tbsp
• milk 300 ml
• basil, fresh 10 g
• rosemary, fresh 5 g

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the meat into thin strips.
4. 4. Season the meat strips with salt.
5. 5. Halve the shallot and peel it.
6. 6. Dice the shallot into small cubes.
7. 7. Heat oil in a large frying pan over medium heat.
8. 8. Fry the meat in the pan for about 2 minutes on all sides.
9. 9. Season the meat to taste with salt and pepper.
10. 10. Remove the meat from the pan and place it on a plate.
11. 11. Fill a pot with about 2 liters of water and add salt.
12. 12. Bring the salted water to a boil.
13. 13. Wash the spring radishes thoroughly.
14. 14. Peel the spring radishes.
15. 15. Cut the spring radishes into small batons.
16. 16. Cook the spring radishes in the boiling salted water for about 3 minutes.
17. 17. Lift the spring radishes out of the water with a slotted spoon.
18. 18. Shock the spring radishes under cold water.
19. 19. Do not discard the cooking water.
20. 20. Bring the cooking water back to a boil.
21. 21. Add the penne pasta to the boiling water.
22. 22. Cook the penne for approx. 9 minutes al dente.
23. 23. Return the frying pan to medium heat.
24. 24. Melt the butter in the frying pan.
25. 25. Fry the shallot cubes for about 2 minutes.
26. 26. Dust the shallots with flour.
27. 27. Deglaze the pan while stirring with milk.
28. 28. Let the sauce simmer over low heat.
29. 29. Season the sauce with salt and pepper.
30. 30. Add the prepared meat to the cream sauce.
31. 31. Add the spring radishes to the cream sauce.
32. 32. Mix everything well together.
33. 33. Warm the mixture briefly.
34. 34. Wash the basil and rosemary thoroughly.
35. 35. Shake the herbs dry.
36. 36. Strip the basil leaves and rosemary needles from the stems.
37. 37. Finely chop the herbs.
38. 38. Drain the penne in a colander.
39. 39. Save about 1 cup of the pasta cooking water.
40. 40. Let the penne drain.
41. 41. Thin the sauce to your liking with the saved cooking water.
42. 42. Stir the chopped herbs into the sauce.
43. 43. Season the sauce to taste.
44. 44. Portion the penne onto plates.
45. 45. Serve the noodles with the herb cream strips.

Nutrition per serving

• kcal: 695
• Protein: 42 g · Fett/Fat: 32 g · Carbs: 64 g