Beef and Blue Cheese Penne with Pesto Recipe
- 2 cups uncooked whole wheat penne pasta
- 2 beef tenderloin steaks (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups fresh baby spinach, chopped
- 2 cups grape tomatoes, halved
- 5 tablespoons prepared pesto
- 1/4 cup chopped walnuts
- 1/4 cup crumbled Gorgonzola cheese
- Cook pasta according to package directions.
- Meanwhile, sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 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 and transfer to a large bowl. Add the spinach, tomatoes, pesto and walnuts; toss to coat. Thinly slice steaks. Divide pasta mixture among four serving plates. Top with beef; sprinkle with cheese. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Beef and Blue Cheese Penne with Pesto
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"This was excellent. I followed the recipe. If you want to save money, omit the cheese."
"Easy and delicious...I substituted 6 oz. of petite sirloin which was tough even after marinating in red wine so I would stick with the beef tenderloin but just use 4-6 ounces for 4 servings. I think deli roast beef would be a worthwhile substitute for the steak as well. Worth trying...but the whole dish was so delicious."
"Excellent quick and healthy dish. Would be just as good without the beef."
"This is one of my favorites! My husband does not care for uncooked tomatoes, so I lightly saute them with olive oil and balsamic vinegar and wilt the spinach with the tomatoes. We also have used venison steak instead of beef."
"We love this recipe, it is quick, easy and delicious."