Tallarines Verdes con Lomo (Green Spaghetti with Steak)
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Ingredients
- 500 g sirloin steak
- 350 g spaghetti
- 150 g baby spinach
- 30 g fresh basil
- 3 garlic cloves
- 60 g parmesan, grated
- 100 ml double cream
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 773 kcal
- Protein
- 44 g
- Carbohydrate
- 64.5 g
- of which sugars
- 3.3 g
- Fat
- 36.9 g
- of which saturates
- 16.7 g
- Fibre
- 3.8 g
- Salt
- 0.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the spaghetti in salted boiling water according to the pack instructions, then drain, keeping a cupful of the cooking water.
- 2
Blitz the spinach, basil, garlic, parmesan and double cream to a smooth bright green sauce.
- 3
Heat half the olive oil in a frying pan and sear the steak for 3-4 minutes each side for medium. Rest for 5 minutes, then slice.
- 4
Toss the drained spaghetti with the green sauce in the pan, loosening with a splash of the cooking water if needed, and warm through for 2 minutes.
- 5
Serve the spaghetti topped with the sliced steak.
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