Steak and Creamy Roasted Red Pepper Pesto Pasta
with Roasted Mushroom Salad
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes géantes
(Contient: Crevettes)
227 g
Linguines faîches
(Contient: Oeuf, Blé)
1 pièce(s)
Mini concombres
56 g
Mélange roquette et épinards
7 g
Origan
60 g
Olives mélangées
(Peut contenir : Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
30 g
Câpres
(Peut contenir : Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
½ tasse(s)
Feta, émietté
(Contient: Lait)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient: Lait Peut contenir : Sulfites, Soya)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Blé, Lait, Oeuf, Poisson, Soya, Moutarde, Sésame)
Informations nutritionnelles
Ustensiles
Instructions
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Drain, olives then roughly chop.
- Line a plate with paper towels. Drain capers over a small bowl, reserving the brine. Pat capers dry with paper towels.
- Strip oregano leaves from stems, then roughly chop.
- In a large non-stick pan, heat 2 tbsp (4 tbsp) oil over medium-high.
- When hot, add capers. Fry for 3-4 min, stirring occasionally, until crispy.
- Remove from heat.
- Using a slotted spoon, transfer capers to the prepared plate.
- Carefully discard oil.
- Drain and rinse shrimp, then pat dry with paper towels.
- Remove and discard shrimp tails.
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1/4 cups) pasta water.
- Strain linguine, then return to the pot, off heat.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add crushed tomatoes, olives, reserved caper brine (from step 1) and pesto. Bring up to a simmer. Once simmering, cook for 3-4 min, until sauce thickens slightly.
- Add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat, then stir in oregano.
- Meanwhile, in a large bowl, whisk together half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To the pot with linguine, add sauce and 1/4 cup (1/2 cup) pasta water, then toss to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper.
- To the bowl with dressing, add arugula-spinach mix and cucumbers, then toss to coat.
- Divide linguine between bowls. Top with fried capers.
- Serve salad alongside.
- Sprinkle feta cheese over salad.
