Peruvian Tallarines Verdes with Steak


This is a famous Peruvian recipe that was on my list of Peruvian dishes to make. The sauce for the fettucine is a revisited Italian pesto recipe. The steak that goes on top is marinated with cumin, mustard, and some wine vinegar. It was a truly fulfilling lunch with very evident flavors: the basil and the marinated meat.

tallarinasverdes

This recipe will serve two.

For the pesto sauce:

– 1 cup evaporated milk
– 1/4 cup fresh cheese
– 1/8 cup olive oil
– 2 Tbsp grated fresh Parmesan cheese
– 2 bunches of fresh basil
– 2 handfuls of spinach leaves
– Salt, pepper

Blend everything is a blender. Add cold water if you need to thin it out.

For the steak marinade:

– 2 Tbsp olive oil
– 1/2 tsp cumin
– 1 Tbsp Dijon mustard
– 1/2 Tbsp red wine vinegar
– Salt, pepper

I marinated the meat for 30 minutes before grilling them in a hot skillet.

To prepare the fettucine, cook the pasta according to packet instructions. Drain when it’s cooked and mix it the pesto sauce.

To serve, placed the grilled steak on top of the pasta (just like in the photo) and you’ll have yourself a delicious nutritious meal.

 

 

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