"Unlike the Italian version of basil pesto, this sauce is velvety. It coats every strand of pasta beautifully. Not a carnivore? Not a problem. Substitute grilled or roasted seafood, or for a vegetarian touch, add a cup of cooked quinoa to the pasta for a protein punch.
"If you would like to see a video of this dish being made, visit our YouTube channel, www.youtube.com/costanera511."
SERVINGS: 4
INGREDIENTS—Pasta:
1 lb dry Spaghetti or your favorite long pasta.
1 1/2 – 2 gal cold water
4 tbs kosher or sea salt
INGREDIENTS – Sauce:
2 bunches, fresh, sweet Italian or American Basil Leaves, washed, dried and stemmed
1 bunch fresh spinach leaves, washed, dried and stemmed
1/8 cup crumbled queso fresco (fresh white cheese)
1/8 cup extra virgin olive oil
1 clove garlic
1 can evaporated milk (about 1 pint)
3 tb toasted almonds or pine nuts
2 tbs grated Parmesan, plus more as garnish
1/3 cup cold water (if needed)
1 tsp kosher or sea salt
1/2 tsp cracked black or white pepper
INGREDIENTS – Steak and Marinade:
4 ea, 8-10 oz. peeled skirt steak portions
2 tbs vegetable oil
1/2 cup aji panca purée
1/2 tb red wine vinegar
1 tb Dijon mustard
1/2 tsp ground cumin
2 tbs kosher or sea salt
2 garlic cloves, minced
1 tsp cracked black pepper
Additional salt and pepper to taste
PREPARATION:
To start, marinate the steaks:
• Place all the marinade ingredients except the steaks and the oil in a mixing bowl and combine thoroughly.
• Place steaks in a shallow dish and cover with marinade. Set aside.
Next, the pasta and sauce:
• Pour the water and salt into a large stockpot, cover and bring to a boil.
• While the water is heating up, prepare the pasta sauce.
• Place all ingredients for the sauce in a blender and purée thoroughly.
• If it seems too thick, add cold water a little at a time until you create a smooth, homogeneous sauce. Pour sauce into a pot large enough to toss the cooked pasta.
• By this point, your pasta water should be boiling. Remove the lid from the stockpot and add the pasta. Stir thoroughly so the strands don’t stick to each other.
• While the pasta cooks, heat a large cast iron or heavy bottom skillet over a high flame.
• Heat the pot with the sauce until the sauce begins to simmer. Let the sauce reduce slightly.
• When your skillet is hot, add the vegetable oil. Make sure to coat the bottom evenly and begin searing the skirt steaks until they are well browned on the outside, about 4-6 minutes per side.
• While your steaks cook, drain cooked al dente pasta. Be sure to reserve a little pasta water! Toss the pasta in the hot sauce until the sauce is distributed evenly. If the sauce reduces too much, add a little of the hot pasta water to moisten it.
• Serve the steak on one plate, side by side with the pasta. Sprinkle more Parmesan over the pasta as a garnish.