Salsa verde steak pasta


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.

Salsa verde steak pasta
  • Total time: 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,981kJ
Fat 23.5g
Saturated Fat 5.5g
Carbohydrate 79.9g
Sugars 8.3g
Protein 44.3g
Salt 0.4g
Fibre 5.1g

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3 stars

Average user rating Based on 3 ratings