Steak And Red Pepper Pesto Pasta

• 1 None red pepper, halved and deseeded
• 5 tbsp olive oil
• 3 tbsp pinenuts
• 1 clove garlic, crushed
• 1 lb dried pasta
• 7 oz sirloin steak
• None None fresh basil, thinly sliced, to garnish

1. For the pesto, preheat oven to 450u0b0F. Place the pepper cut-side down on a baking sheet lined with parchment paper. Roast for 5-10 mins until skin starts to blacken and bubble. Place inside a plastic bag and seal. Allow to steam and cool in the bag for 5-10 mins. Remove skin then cut into pieces. Set aside.
2. Heat 1 tbsp oil in a frying pan, toast the pine nuts, tossing occasionally, for 2-3 mins. Let cool. Place in a food processor with garlic, peppers and 3 tbsp olive oil. Blend until smooth. Season.
3. Cook pasta in salted, boiling water according to package instructions. Drain.
4. To finish, heat remaining oil in a frying pan, add the steak and cook for 2-3 mins each side for medium (longer for well-done). Remove from pan, allow to rest for 3 mins then cut into strips. Toss steak and pesto with pasta, divide between 4 plates and garnish with basil.

red pepper, olive oil, pinenuts, clove garlic, pasta, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/17965 (may not work)