Beef and Blue Cheese Penne with Pesto Recipe
Beef and Blue Cheese Penne with Pesto Recipe photo by Taste of Home

Beef and Blue Cheese Penne with Pesto Recipe

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Unique and simple to prepare, this delicious dish is filled with fresh flavors, and it’s as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. You’ll definitely want to give this one a try! —Frances Pietsch, Flower Mound, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving: 532 calories, 22g fat (6g saturated fat), 50mg cholesterol, 434mg sodium, 49g carbohydrate (3g sugars, 9g fiber), 35g protein


  1. Cook pasta according to package directions.
  2. 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°).
  3. 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.
Originally published as Beef and Blue Cheese Penne with Pesto in Healthy Cooking February/March 2012, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Aug. 9, 2015

"Simple, delicious recipe. The only changes I made were using goat cheese instead of blue cheese and pecans instead of walnuts. Even my picky husband who isn't fond of salads said it doesn't suck, which translates to "it's tasty" - just not his favorite meal."

Reviewed Feb. 6, 2015

"An excellent recipe. Get your deli to cut a few thicker slices of roast beef, then the dish comes together really fast."

Reviewed Jul. 10, 2014

"This was excellent. I followed the recipe. If you want to save money, omit the cheese."

Reviewed Feb. 7, 2014

"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."

Reviewed Jun. 3, 2012

"Excellent quick and healthy dish. Would be just as good without the beef."

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