Ingredients
Method
Step 1.
- Cook the pasta, drain and drizzle with a little olive oil. Set aside. To make the breadcrumb, place crustless sourdough in a food processor and whiz it to a somewhat fine crumb.
Step 2.
- Heat ¼ cup of olive oil in a frying pan, add the sourdough and cook until very light in golden colour. Now add the pine nuts and continue to fry until the nut crumb mixture is a deep golden colour. Drain on a paper towel. Set aside.
Step 3.
- Cut the broccoli into florets and steam until cooked. Using kitchen scissors or a knife, cut the broccoli into very small pieces.
Step 4.
- In a pot, over medium heat sauté the pesto (including its own oil) and chili for approximately 1 minute. Stir in the sliced meat and cook until the meat is brown in colour and cooked through (do not overcook the meat).
- Add the broccoli and toss together well. Add the pasta and continue to combine.
Step 5.
- Add the sourdough crumb and baby spinach. Combine well and transfer to a serving plate. Crumbled the feta all over the top.
