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.

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