Beef and Blue Cheese Penne with Pesto
Serves:
4
Prep Time:
Cook Time:
Total Time:
I make this salad with leftover steak. Slice the leftover steak and let it come to room temperature while fixing the salad. I am gluten free, so I use gluten-free penne pasta.
Yield: 4 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | uncooked whole wheat penne pasta |
| 2 | beef tenderloin steaks (6 ounces each) |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 5 ounces | fresh baby spinach (about 6 cups), coarsely chopped |
| 2 cups | grape tomatoes, halved |
| 1/3 cup | prepared pesto |
| 1/4 cup | chopped walnuts |
| 1/4 cup | crumbled gorgonzola cheese |
Directions:
Cook pasta according to package directions.
Meanwhile, sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Drain pasta; transfer to a large bowl. Add spinach, tomatoes, pesto and walnuts; toss to coat. Cut steak into thin slices. Serve pasta mixture with beef; sprinkle with cheese. Yield: 4 servings.
Source: tasteofhome.com
