Steak And Red Pepper Pesto Pasta

1. 1

   For the pesto, preheat oven to 450u00b0F. Place the pepper cut-side down on a baking sheet lined with parchment paper. Roast for 5-10 mins until skin starts to blacken and bubble. Place inside a plastic bag and seal. Allow to steam and cool in the bag for 5-10 mins. Remove skin then cut into pieces. Set aside.

2. 2

   Heat 1 tbsp oil in a frying pan, toast the pine nuts, tossing occasionally, for 2-3 mins. Let cool. Place in a food processor with garlic, peppers and 3 tbsp olive oil. Blend until smooth. Season.

3. 3

   Cook pasta in salted, boiling water according to package instructions. Drain.

4. 4

   To finish, heat remaining oil in a frying pan, add the steak and cook for 2-3 mins each side for medium (longer for well-done). Remove from pan, allow to rest for 3 mins then cut into strips. Toss steak and pesto with pasta, divide between 4 plates and garnish with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.