for 4 person

Pasta

300 g	pasta (e.g. tagliatelle)
	salted water, boiling

Courgettesauce

2 tbsp	olive oil
1	spring onion incl. green part, onions finely sliced, greens set aside
1	garlic clove, finely chopped
2	courgettes, cut into approx. 3 cm long sticks
100 g	crème fraîche
½ tsp	salt
a little	pepper

Rumpsteak

1 tbsp	olive oil
400 g	rump steaks, cut into strips
½ tsp	salt
2 tbsp	maple syrup

How it's done

Pasta

Cook the pasta in salted water until just al dente, drain.

Courgettesauce

Heat the oil in the same pan, sauté the onion, garlic and courgette for approx. 5 mins., stir in the tagliatelle and crème fraîche, season, gently heat through.

Rumpsteak

Heat the oil in a frying pan, fry the meat in batches for approx. 1 min., season with salt. Stir in the maple syrup and reserved green parts of the onions and arrange on the tagliatelle.

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