Chargrilled beef with almond pesto

Pan-fried steak served with wholemeal spaghetti tossed in an almond and basil pesto with cherry tomatoes and rocket.

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

4 x 100g lean beef steaks
black pepper
300g wholemeal spaghetti

Pesto
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

Instructions

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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.

Variations

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.

HFG tip

The pesto can be made up in advance and stored in the fridge in a sealed container.

Nutrition Info (per serve)

Calories 586 cal

Kilojoules 2450 kJ

Protein 37 g

Total fat 24 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 10 g

Sodium 230 mg

Calcium 210 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.