Preparation Time 15 minutes Cooking Time 14 minutes Ingredients (serves 4) 100g Coolibah Wild Roquette 250g tri-coloured fettuccini 2 lean rump steaks, trimmed 1/4 cup (60ml) Extra Virgin Olive Oil 1 tablespoon crushed black peppercorns 250g cherry tomatoes Castor sugar, to sprinkle 1 tablespoon balsamic vinegar 6 baby bocconcini, sliced 80g shaved parmesan Method Cook … Continue reading Beef Tagliata Pasta Salad