Beef and Blue Cheese Penne with Pesto

Contributed By: Terry Borden


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 135°; medium, 140°; medium-well, 145°).
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.

Helpful Hints:

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

Return To List Of Recipe Titles