Peruvian-Style Green Noodles with Beef Loin

Pamper yourself and a guest with a plate of these fragrant and succulent Peruvian-inspired fettuccine and beef loin.

  • Servings 2
  • 45
  • Easy



  • 1 package BUITONI Refrigerated Fettuccini (9 oz.)
  • 1 lb sirloin steak, sliced into 1″ wide strips
  • Coarse sea salt
  • Freshly ground pepper
  • 1 tbsp grape-seed oil
  • 1/4 cup olive oil
  • 1 medium brown onion, finely sliced
  • 2 garlic cloves, minced
  • 1 container BUITONI Pesto with Basil Sauce (7 oz)
  • 8 oz baby spinach leaves
  • 1/2 cup evaporated milk
  • 1/4 cup walnut halves, toasted
  • 4 oz queso fresco, crumbled
  • Fresh basil leafs


  1. Season steak with stalk and pepper. Heat 1 tbsp. grape-seed oil in a large skillet over medium-high heat. Add the steak and sear until golden brown on all sides. Transfer the steak to a plate and set aside.
  2. Heat 1/4 cup olive oil in a saucepan over medium-high heat. Add onions and cook for about 4-5 minutes, until onions are soft and translucent. Add garlic and cook for 1 min. Remove from heat and cool mixture.
  3. Place cooled onion mixture in a food processor and add Buitoni Pesto with Basil sauce, baby spinach, walnut halves, and queso fresco. Process to a thick purée. Season with salt and pepper.
  4. In large pot, cook fettuccine per package instructions. Drain, saving 1/4 cup of cooking water.
  5. Transfer green mixture to pot, add cooked fettuccine and 1 tbsp reserved cooking water (or more to reach desired consistency). Gently stir to coat pasta.
  6. Portion pasta on plates and top with steak strips. Garnish with fresh basil.

Frida Skull Cupcakes

Learn how to make the perfect Frida-inspired cupcakes for your upcoming Día de Los Muertos celebration.



A refreshing combination of tequila, guava and basil, perfect for a sunny spring or summer day.

Stay in the know with our weekly newsletter

The top Latin food and lifestyle links,
according to our community, for free.

Have no product in the cart!