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Beef and Blue Cheese Penne with Pesto

 Beef and Blue Cheese Penne with Pesto
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
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

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 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.

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Beef and Blue Cheese Penne with Pesto (continued)

Nutritional Facts: 1 serving equals 532 calories, 22 g fat (6 g saturated fat), 50 mg cholesterol, 434 mg sodium, 49 g carbohydrate, 9 g fiber, 35 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.