A colorful plate of twirled pasta topped with vibrant green asparagus, peas, and perfectly seared beef slices, garnished with fresh herbs.

Sous Vide Beef Pasta Primavera

A vibrant one-pan dish featuring tender sous vide beef paired with seasonal spring vegetables and pasta, all brought together in a light garlic herb sauce.

One-pan
Prep 20m · Cook 55m · Total 1h 15m
11 ingredients

As spring arrives in Belgium, fresh produce like asparagus and peas become abundant, reflecting the seasonal transition. This dish celebrates the flavors of the season while incorporating a modern sous vide technique for perfectly cooked beef. The connection to resilience and change mirrors the ongoing evolution in societal and political landscapes, emphasizing the importance of fresh perspectives and adaptability. Inspired by Why The New York Times Sued the Pentagon and Timeline: The Rise and Fall of Kristi Noem as Trump's DHS Secretary.

Instructions

  1. Preheat the sous vide water bath to 56°C for medium-rare beef.
  2. Season the beef steak with salt, black pepper, and garlic powder, then seal it in a vacuum bag.
  3. Cook the beef in the sous vide bath for 1 hour.
  4. Meanwhile, cook the pasta according to package instructions until al dente, then drain and set aside.
  5. In a large pan, heat olive oil over medium heat, add asparagus pieces, and sauté for 5 minutes.
  6. Add peas and sauté for an additional 2-3 minutes until tender.
  7. Remove the beef from the sous vide bath, pat dry, and sear in a hot skillet for 1-2 minutes on each side for a crust.
  8. Slice the beef thinly and toss it with the cooked pasta and vegetables in the pan.
  9. Add chopped parsley, lemon juice, and butter to the pasta mixture, stirring until well combined and heated through.
  10. Serve immediately, garnished with extra parsley if desired.