Pasta with steak and pesto cream

Name: Pasta with steak and pesto cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Rib-eye steaks (approx. 350 g each); 7-10 Tbsp Salt; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 400 g Pasta (e.g. bucatini); 200 g cherry tomatoes; 1 collar Rocket; 75 g Basil Pesto; 1 TABLESPOON Fresh cream; 1 Onion; 400 g Double cream cream cheese with paprika; 100 ml Milk; 50 g grated parmesan cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Rib-eye steaks (approx. 350 g each)
7-10 Tbsp Salt
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
400 g Pasta (e.g. bucatini)
200 g cherry tomatoes
1 collar Rocket
75 g Basil Pesto
1 TABLESPOON Fresh cream
1 Onion
400 g Double cream cream cheese with paprika
100 ml Milk
50 g grated parmesan cheese

Directions

1
Wash the steaks, dab dry, season with salt. Heat 2 tablespoons of oil in a frying pan. Brown the steaks on both sides, season with pepper. Place in an ovenproof dish and cook in a preheated oven (electric range: 100 °C/ convection + gas: not suitable) for approx. 20 minutes.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Wash and halve the tomatoes. Wash rocket, shake dry and clean. Mix pesto with crème fraîche
3
Peel and finely chop the onion. Heat 1 tablespoon of oil, fry the onion in it. Add cream cheese and milk, heat while stirring until a smooth sauce is formed. If the sauce is still too thick, stir in some pasta cooking water. Season to taste with salt and pepper
4
Heat frying fat, fry tomatoes in it, season with salt. Drain the pasta and let it drain. Return to the pot and mix with the cream cheese sauce. Mix in the tomatoes and rocket. Take steaks out of the oven, add pesto and turn steaks in it, cut into strips. Arrange everything, sprinkle with parmesan and serve immediately