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 Diamond of California 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.
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(5)
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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.
This was delicious! I topped mine with blue cheese and my husband had feta. It was equally great. After I tossed everything together, except meat and cheese, I put in oven for a bit to cook spinach and tomato a bit more.
I have never rated any recipes, but I couldn't let this one go. It was AMAZING!! Everyone loved it. It will definitely be added as a favorite. It is a great combo of healthy yet hearty. Very fresh tasting.
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