Farfalle with fillet pieces in creamy red pesto sauce

STEP 1

Cook the farfalle al dente in lightly salted water. Drain and rinse with some cold water. Set aside.

STEP 2

Heat the olive oil in a pan over medium-high heat and sauté the chopped onion in it briefly. Then add the fillet pieces and continue frying them with onion until they are nicely colored. 

STEP 3

Then add the chopped vegetables, garlic and cherry tomatoes. Put the lid on the pan and simmer for a few minutes to allow the vegetables to cook. 

STEP 4

Now add in the half sun-dried tomatoes, herbs, vegetable broth powder, cream and cheese and continue to simmer on medium heat for about 10 minutes.

STEP 5

Now you can mix in the pasta while leaving the whole thing on low heat for a while longer so that the pasta absorbs the flavors of the sauce.

STEP 6

Finish with fresh basil leaves and toasted pumpkin seeds.