Pour 200 ml of boiling water over the tea, let it steep for 5-6 minutes and pass through a sieve. Let the tea cool down. Wash the meat and pat dry. Place meat and tea in a freezer bag or container and close well. Marinate in the fridge for approx. 2 hours, turning occasionally
Remove the meat from the marinade, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Brown the meat all around, then deglaze with tea and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes. Remove the meat from the oven and let it rest for about 10 minutes.
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the cherry tomatoes and dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the cherry tomatoes for about 5 minutes and season with salt and pepper. Remove the pan from the heat. Add pesto and 1-2 tbsp. water if necessary
Drain the pasta. Cut the meat into slices. Arrange pasta, meat, tomatoes and pesto and garnish with basil. Possibly drizzle with broth
waiting time approx. 2 hours