Ingredientsnocoupons

• 2 T-bone steaks (1 inch thick)
• ¼ cup good olive oil
• 1 cup pesto
• 8 ounces fettuccini pasta
• 1 clove garlic, minced
• 1 cup peas
• ¾ cup freshly grated Parmesan (divided use)
• 1 ½ teaspoons kosher salt (divided use)
• 1 ½ teaspoons freshly ground black pepper (divided use)

Directions

Mix the pesto and olive oil. Rub the steaks with 2 teaspoons of pesto on both sides. Let marinade for 2-4 hours.

Bring a large pot of salted water to a boil. While waiting for the water to boil, mix the garlic, 1 teaspoon salt, 1 teaspoon pepper and ½ cup parmesan cheese into the remaining pesto.

Set the oven to 200^oF.

Heat a large skillet and add one tablespoon of olive oil. Salt and pepper both sides of the T-bone steaks and place into the skillet. Cook for 5 minutes on one side  and then 3 minutes on the other for a medium rare to medium steak. Place on an oven-proof dish into the oven  and let them rest while cooking the pasta.

Cook the fettuccini according to package instructions. Drain. Heat the skillet used for the steaks. Add the pasta, pesto and peas. Toss well. Remove from heat.

Take the steaks out of the oven. Carefully carve the meat away from the bone and cut into ¼ inch slices.

Divide the pasta mixture across four plates, arrange the beef slices along one edge of the pasta. Garnish with the remaining parmesan cheese. Serve immediately