Boerewors Pesto Pasta


  • 250g macaroni
  • 2 Tbs Olive oil
  • 1 coil boerewors
  • 1 jar (140g) basil pesto
  • 50g parmesan cheese
  • 30g pine nuts, toasted
  • Salt and pepper


  1. Cook the pasta in salted boiing water, then drain and reserve 1 cup pasta cooking water.
  2. Heat a pan, then add the olive oil to heat.
  3. Pinch pieces of biltong out of the casings, then brown in the oil.
  4. Add the pesto and the pasta, then the pasta water and toss well.
  5. Add the parmesan and pine nuts, then season to taste.