Peggy’s Beef Pesto Pasta
Peggy Tjin's 10-10 Classic shows
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5m 33s
Peggy’s Beef Pesto Pasta
Servings: 2
Prep Time: 3 minutes
Cook Time: 8 minutes
Price: $4.25 per serving
Difficulty: Easy
Ingredients, all organic:
● Pasta
● 1 Tenderloin
● Parmesan
● For Pesto:
o 1 Cup of Basil
o ¼ Cup of Olive Oil
o 2 Tablespoons of Pine Nuts
o 4 Tablespoons of Grated Parmesan
Nutritional Fact: Did you know that basil is an excellent anti-inflammatory herb?
Tools:
● 2 Pans
● Silicone Spatula
● Blender
Directions:
1. For the pesto, add 1 cup of basil, 2 tablespoons of pine nuts, 4 tablespoons of grated Parmesan and a quarter cup of olive oil into a blender. Blend it together until it becomes a nice aromatic paste.
2. Cook the pasta in a pan with boiling water for about 7 minutes.
3. Meanwhile, add 1 tablespoon of butter to a pan with the tenderloin.
4. Marinate the steak with Himalayan rock salt, and add 1 teaspoon of pepper and 1 teaspoon of rosemary on both sides.
5. After a few minutes, until rare, leave the meat to rest for a few minutes. This way you’ll be sure to get a nice juicy steak at the end.
6. Now serve it on a plate. Add pasta in the middle and add the tenderloin on top. Top it all off with 1 tablespoon of shaved Parmesan.
Bon Apetito, From Peggy with LOVE!
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