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Beef and Blue Cheese Penne with Pesto Recipe

Beef and Blue Cheese Penne with Pesto Recipe

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. YIELD: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


  • 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.

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.

Reviews for Beef and Blue Cheese Penne with Pesto

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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."

Reviewed May. 2, 2012

"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."

Reviewed Apr. 24, 2012

"We love this recipe, it is quick, easy and delicious."

Reviewed Apr. 5, 2012

"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."

Reviewed Jan. 29, 2012

"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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Wine Pairings

Light-Bodied White Wine

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