Serves 4

250g penne pasta

2 Tbs Olive oil

1 coil boerewors

1 jar (140g) basil pesto

50g parmesan cheese

30g pine nuts, toasted

Salt and pepper

 

Cook the pasta in salted boiing water, then drain and reserve 1 cup pasta cooking water.

Heat a pan, then add the olive oil to heat.

Pinch pieces of biltong out of the casings, then brown in the oil.

Add the pesto and the pasta, then the pasta water and toss well.

Add the parmesan and pine nuts, then season to taste.