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MEZER
Tagliatelle with steak
Pasta with steak, red pesto, cherry tomatoes and black olives.
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Ingredients
Directions
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Cook the tagliatelle al dente according to the instructions on the package.
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Heat the butter in a small frying pan. As soon as the foam is almost pulled out, put the steak in a pan and bake on high heat on each side for 1 min.
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Lower the heat and cook for 1-2 minutes, until the meat is rosé inside.
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Place the steak on the cutting board, sprinkle with salt and pepper and let rest under aluminum foil.
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Halve the to and fry in the remaining shortening 2 min.
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Drain the tagliatelle, store 2 tablespoons of cooking water. In a bowl, stir the pesto with the cooking liquid.
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Mix the pasta with the pesto and season with salt and pepper.
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Cut the olives coarsely. Carefully pour the to and the olives through the tagliatelle and warm for a while.
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Halve the steak and cut into slices.
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Put the tagliatelle in a deep plate and put the slices of steak on it. Tear the basil coarsely above the pasta.
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Nutrition
840Calories
Sodium36% DV855mg
Fat58% DV38g
Protein84% DV42g
Carbs27% DV80g
Fiber32% DV8g
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