Pesto Pasta
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
761
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 761 kcal | (36 %) | ||
| Protein | 23.1 g | (24 %) | ||
| Fat | 35.8 g | (31 %) | ||
| Carbohydrates | 86 g | (57 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pesto
- 1 bunch Basil
- 2-3 garlic cloves
- 30 grams Parmesan (and pine nuts)
- 80 - 100ml olive oil
- For the pasta
- 500 grams Flank Steak
- salt
- 40 grams Parmesan
- Basil (for garnish)
Preparation steps
1.
For the pestoi, rinse the basil, shake dry, pluck the leaves and chop coarsely. Peel the garlic and chop coarsely. Break the parmesan into pieces. Pour the olive oil in a blender. Add the basil, parmesan, pine nuts and garlic and puree everything together.
2.
Cook the bavette in plenty of boiling salted water (according to package directions) until al dente. Drain and leave to cool. Serve the bavette with the pesto. Serve garnished with basil & grated parmesan.
