Spaghetti with basil pesto and dry-aged steak
Spaghetti with basil pesto is a real family dish, which is often served in larger groups. It’s easy to prepare – whoever has time to make his own pesto and prefers to buy good Italian spaghetti rather than mass-produced products. In the meantime, we also have the smaller manufacturers in the delicatessen trade, and spaghetti is characterised above all by the fact that they have to cook a little longer, but are simply “al dente” – with a great consistency.
We combine this dish with deliciously seasoned meat, either grilled or in a hot frying pan. Have fun enjoying.
- Cook the spaghetti in salted water.
- Drain the spaghetti and keep warm.
- Rub the parmesan.
- Remove the steaks from the refrigerator one hour before preparation.
- Preheat the pan well.
- Add a little olive oil to the steaks.
- Fry in the hot pan for 2 minutes on each side.
Instructions for a perfect dry-aged steak from the pan
- Wrap in aluminium foil and leave to soak for 5 minutes.
- Season the steaks with salt and pepper.
- Fry the spaghetti in the pan.
- Add basil pesto and parmesan cheese.
- Swing everything hot once.
- Spread the pasta on plates.
- Cut the dry-aged steaks into fine slices.
- Put the steak strips on the pasta.
- Season with fresh pepper and Fleur de Sel.
- Enjoy nice and hot.
Tip: The dish can also be served in a large pan and brought to the table. Align the steak strips in a ring, so that everyone can take his part comfortably.
- Ingredients for 4 persons
- 500 grams of spaghetti
- 200 grams basil pesto
- 100 grams of parmesan cheese
- Fleur de Sel
- 2 dry aged steaks of your choice a 200 gram
- Some olive oil