Chop the kitchen herbs into small pieces. Press the garlic through a garlic press. Also chop the pine nuts. Grate the Parmesan cheese. Mix the garlic, pine nuts, herbs and Parmesan in a mortar and add the oil with a pestle, season with salt and pepper.
Cut tendons and fat edges from the meat. Heat the oil in a frying pan and roast the fillet in it for 15-20 minutes over medium heat. Season with salt and pepper.
Clean peppers and cut into long, narrow strips with a peeler. Add pasta to boiling salted water and cook until al dente, 8-10 minutes. Just before the pasta is done, add the bell bell pepper strips and bring to a boil once. Pour the pasta with the peppers into a colander, drain and mix in a bowl with 3 tablespoons of pesto.
Transfer pasta-pepper mixture to a preheated platter. Slice the fillet and arrange on top of the pasta, spread with pesto.
Preparation Tip:
The Schweinsfischerl can also be served with other side dishes. Also another pesto goes very well with it.
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