7 oz (200 g) farfalle

1 1/2 cups (375 ml) of cooked vegetables (see recipe)

2 tbsp (30 ml) of olive oil

6 oz (170 g) thinly sliced Grilled Flap Steak (see recipe)

1/2 cup (50 g) grated Parmigiano-Reggiano cheese

harissa paste, to taste

2 large bocconcini torn into pieces

Salt and pepper

In salted boiling water, cook farfalle until al dente. Drain and oil lightly.

Meanwhile, in large skillet, heat the cooked vegetables in olive oil.

Add the cooked pasta, the thinly sliced Grilled Flap Steak and the grated Parmigiano-Reggiano cheese. Season with salt and pepper. Add harissa paste, to taste. Top with 2 large bocconcini, torn into pieces.

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