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🍝 Pasta salad with spinach and beef strips

940 kcal · 30 min · 4 servings

Ingredients

• 4 beef steaks (about 2 cm thick)
• 200 g snow peas
• 2 bell peppers
• 200 g spinach
• 300 g spaghetti
• 4 tbsp cashew nuts
• 4 tbsp peanuts
• 1 tbsp sesame seeds
• salt
• olive oil
• pepper (from the mill)
• balsamic vinegar

Instructions

1. 1. Wash the snow peas thoroughly.
2. 2. Blanch the snow peas in boiling salted water for 3 minutes.
3. 3. Drain the snow peas and let them cool down completely.
4. 4. Wash the bell peppers.
5. 5. Cut the bell peppers in half and remove the seeds and core.
6. 6. Cut the bell pepper flesh into thin strips.
7. 7. Wash the spinach.
8. 8. Spin the spinach dry.
9. 9. Cook the spaghetti in plenty of salted water until al dente.
10. 10. Drain the pasta.
11. 11. Toss the pasta with 2 tablespoons of oil.
12. 12. Sprinkle the roasted sesame seeds over the pasta.
13. 13. Season the pasta with salt and pepper.
14. 14. Sear the beef steaks in a pan without added fat.
15. 15. Cook the steaks for about 3 minutes on each side.
16. 16. Cut the steaks into wide strips.
17. 17. Drizzle the meat strips with a little olive oil.
18. 18. Salt and pepper the meat.
19. 19. Mix the spinach, snow peas, bell peppers, peanuts, and cashew nuts.
20. 20. Divide the vegetables among four plates.
21. 21. Mix 4 tablespoons of oil with 2 tablespoons of vinegar.
22. 22. Season the salad dressing with salt and pepper.
23. 23. Pour the sauce over the vegetables.
24. 24. Place the seasoned spaghetti on each salad.
25. 25. Place the beef strips on the salads.
26. 26. Garnish the dishes with parsley leaves.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 940
• Protein: 69 g · Fett/Fat: 43 g · Carbs: 69 g