Beef and Blue Cheese Penne with Pesto

Serves: 4

I make this salad with leftover steak. Slice the leftover steak and let it come to room temperature while fixing the salad. I am gluten free, so I use gluten-free penne pasta.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


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


Cook pasta according to package directions.

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°).

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.


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