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Salsa verde steak pasta
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1 sirloin steak, trimmed
2 tbsp extra virgin olive oil
1 red pepper, sliced
300g fresh tagliatelle
25g pack fresh parsley, roughly chopped
25g pack fresh chives, roughly chopped
1 tbsp white wine vinegar
1. Brush the steak with a little of the oil, season and griddle for 2-3 minutes each side, according to taste. Remove from the pan and allow to rest. Fry the sliced pepper in the pan for 2 minutes.
2. Meanwhile, cook the tagliatelle in boiling water for 4 minutes, then drain.
3. Place the parsley, including the stalks, chives, remaining oil and vinegar in a small food processor with 1 tbsp water and blitz to give a coarse paste. Stir into the tagliatelle with the peppers.
4. Slice the steak and place on top of the pasta.
Typical values per serving: