Ingredients

Method

• 100 g capers
• 4 T olive oil
• 100 g sundried tomato quarters
• 140 g sundried tomato pesto
• 10 g parsley
• 10 g chives
• 100 g beef biltong
• 100-200 g blue cheese
• 500 g fusilli pasta
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Fry the capers in olive oil for 5 minutes.

2. Add sundried tomatoes and pesto, fry for another 5 minutes, then take off the heat.

3. Add parsley, chives, biltong, blue cheese and cooked pasta, toss thoroughly and season. Serve warm.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa