Peppered beef and spring pasta salad

Cook the pasta in a large saucepan of boiling salted water, following packet directions. Drain well. Transfer to a large bowl.

Meanwhile, combine the pepper and garlic in a small bowl. Season with salt. Add the beef fillet steaks and toss to coat. Heat half the oil in large frying pan on medium-high heat. Cook the beef for 3 minutes on each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes. Cut into thin slices.

Add the snow peas, zucchini, and asparagus to the same pan. Cook, stirring occasionally for 5 minutes or until vegetables start to char.

Add the vegetables and beef fillet to the pasta with the lemon juice, wholegrain mustard and remaining oil. Stir to combine. Divide the pasta salad among serving bowls to serve.