Pamper yourself and a guest with a plate of these fragrant and succulent Peruvian-inspired fettuccine and beef loin.
- Servings 2
- 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
- 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.
- 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.
- 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.
- In large pot, cook fettuccine per package instructions. Drain, saving 1/4 cup of cooking water.
- 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.
- Portion pasta on plates and top with steak strips. Garnish with fresh basil.