Beef and Blue Cheese Penne with Pesto
This recipe is for 4 servings. Total preparation takes roughly 30 minutes.
2 Cups Uncooked Penne Pasta
2 Beef Tenderloin Steaks (6 Ounces Each)
2 Cups Grape Tomatoes, Halved
1/3 Cup Prepared Pesto
1/4 Cup Chopped Walnuts
1/4 Cup Crumbled Gorgonzola Cheese
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
5 Ounces Fresh Baby Spinach (About 6 Cups), Coarsely Chopped
Cook the pasta according to package directions.
While the pasta is cooking, sprinkle steaks with salt and pepper. Grill the meat, covered, over medium heat or broil 4 inches from heat for 5-7 minutes on each side or until meat reaches desired doneness. For medium-rare, a thermometer should read 135°; medium 140°; medium-well 145°.
Drain the pasta and transfer to a large bowl. Add spinach, tomatoes, pesto, and walnuts and toss to coat. Cut the steak into thin slices. Serve the pasta mixture with beef and sprinkle the blue cheese on top.
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