Summer pasta with minute steaks

Name: Summer pasta with minute steaks
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g cherry tomatoes; 1 collar (approx. 60 g) Rocket; 2 Garlic cloves; 6 Branches of rosemary; 12 Minute steaks of beef (approx. 40 g each; beef from the back); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (600 g) fresh tagliatelle (chiller cabinet); 2 TABLESPOONS green pesto; 7-10 Tbsp juice of 1/2 lemon; 3 TABLESPOONS Olive oil; 50 g sliced parmesan cheese

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

250 g cherry tomatoes
1 collar (approx. 60 g) Rocket
2 Garlic cloves
6 Branches of rosemary
12 Minute steaks of beef (approx. 40 g each; beef from the back)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (600 g) fresh tagliatelle (chiller cabinet)
2 TABLESPOONS green pesto
7-10 Tbsp juice of 1/2 lemon
3 TABLESPOONS Olive oil
50 g sliced parmesan cheese

Directions

1
Wash the tomatoes, grate them dry and cut them in half. Wash the rocket and drain well. Peel garlic and cut into thin slices. Wash the rosemary, shake dry. Wash the meat and pat dry. Season with salt and pepper
2
Prepare the pasta in boiling salted water according to the instructions on the packet
3
Drain the pasta, collecting 50 ml of pasta water. Mix pesto, lemon juice, 1 tablespoon olive oil and pasta water. Mix pasta, tomatoes, rocket and pesto sauce
4
Heat 2 tablespoons of olive oil in portions in a large frying pan. Fry the garlic and rosemary for about 1 minute. Brown the meat in it in 2 portions on each side for about 1 minute. Remove and keep warm. Arrange 3 steaks and noodles on 4 plates. Sprinkle with parmesan