Farfalle with fillet chunks 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 briefly sauté the chopped onions. Then add the fillet chunks and continue frying them with the onions until they are nicely brown. 

STEP 3

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

Add in the half-sun-dried tomatoes, herbs, vegetable bouillon powder, cream and cheese and continue to simmer over medium heat for about 10 minutes.

STEP 5

Mix in the pasta while leaving 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.