Chargrilled beef with almond pesto
- 4 x 100g lean beef steaks
- black pepper
- 300g wholemeal spaghetti
- ¹/³ cup flaked almonds
- 2 tablespoons olive oil
- 2 lemons, zest and juice
- ½ cup fresh basil, plus extra, to garnish
- ¹/³ cup shaved parmesan
- 3 cups cherry tomatoes
- 6 cups rocketarugulaX
1 Season steaks with ¼ teaspoon salt and pepper. Set to one side and allow to come to room temperature.
2 In a pot of boiling water, cook spaghetti until al dente. Drain, reserving 5 tablespoons of pasta water for the pesto.
3 Meanwhile, place pesto ingredients in a blender and blitz until smooth, adding reserved pasta water. Add to pasta and toss to coat evenly. Add tomatoes and rocket. Season and toss once more.
4 Set a griddle or non-stick pan over a high heat. Add steaks and cook for 1-2 minutes either side, or until your liking. remove from pan and rest.
5 Divide pasta among plates. Slice steak and place on top of pasta. Garnish with extra basil leaves and freshly ground black pepper.
Nutrition Info (per serve)
Total fat 24g
–Saturated fat 5g
Dietary fibre 10g
Make it vegan: Replace the beef steaks with slices of firm tofu or Frys Thick Cut Chunky Strips. Use Angelfood parmesan alternative.
Make it gluten free: Use gluten-free spaghetti.
Make it low FODMAP: Swap the wholemeal spaghetti for gluten-free spaghetti and replace the almonds for ¹/³ cup pumpkin seeds.
The pesto can be made up in advance and stored in the fridge in a sealed container.
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