Rigatoni with mince and caper pesto
Ingredients
for 4 person
| 500 g | pasta (e.g. rigatoni) |
| salted water, boiling |
| 60 g | capers, drained, finely chopped |
| 1 | hard-boiled egg, finely chopped |
| ½ | green pepper, finely chopped |
| 1 | garlic clove, pressed |
| 1 tbsp | grated Parmesan |
| ½ tbsp | sweet paprika |
| 2 tbsp | olive oil |
| olive oil for frying | |
| 300 g | minced meat (beef) |
| ½ dl | meat bouillon |
How it's done
Pasta
Cook the pasta until al dente, drain.
Caper pesto
Mix all of the ingredients from the capers to the oil, set aside.
Mince
Heat the oil in a frying pan, fry the meat in batches for approx. 4 mins. per batch, reduce the heat, return all of the meat to the pan. Pour in the stock, simmer for approx. 5 mins., add the reserved pesto, heat gently and spread on top of the pasta.
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