Steak and Pesto Pasta
Originally, I had wanted to make a really simple pasta with some grilled steak, goat cheese, tomatoes and fresh basil. But, as I find way too often, the basil at my grocery store looked horrible and Trader Joe's was all out (Seriously? I don't think I have seen basil at TJ's in 8 or 9 months). So, onto Plan B.
In the event that I find basil that doesn't look awful, it inevitably comes in a large amount that Tom and I just never get through. So, I make a batch of pesto, which I freeze in small portions. Pesto freezes beautifully, and it's a great thing to have around for adding some oomph to anything from fish, to potatoes, and of course pasta.
That said, this isn't really much of a recipe so I debated whether or not to even include it in my blog. But hey, why not? If anything, maybe it will give someone a simple pasta idea or convince them to freeze some pesto. :)
For this dish, I took a pint of grape tomatoes and sauteed them in just a little olive oil (with salt and pepper) until they started to burst. I tossed those with some whole wheat penne, the pesto, and a steak I cooked and thinly sliced.
Voila!
I'm also submitting this to Ruth over at Presto Pasta Night.
Comments
It looks great, especially the pink steak...I like you now even more!
Peter to be honest, it was actually a little overcooked for me, too. :)
Emily, I think my favorite whole wheat pasta is bionaturae. If you haven't tried it maybe give that one a try. Also, this might sound weird but I always find short ww pastas to be more wheaty tasting than thin/long ones, like spaghetti.
I love pesto too and also make in big amounts when I find some nice basil. One thing I love it with is egg plant (aubergine?). What I do is cut the eggplant in half length ways, make about 4-5 deep slits in each side, stuff the slits with pesto, thin slices of tomato, garlic and parmesan cheese , then drizzle some olive oil over the top and bake in the oven till it is almost black on the outside and a nice consistency inside. The flavour tends to go right through the egg plant and is really yum.
If you have a breadmaker, you could probably also make some really nice bread by putting your leftover pesto into the mix?
Hands Rising, that sounds delicious, ESPECIALLY with biscuits. Mmm. I'm a sucker for biscuits.
Emu, what a nice idea with the eggplant. That sounds great. I've only recently started eating eggplant. I thought I didn't like it but when I tried it again, I was definitely wrong. I've made an herb bread before and no doubt a pesto bread would be even better, considering everything is better with cheese :)
Sorry if this is a duplicate comment but just wanted to say how great this looks. Ironically I also made a steak and pasta dish this past week - only got around to blogging about it last night. Yours looks fabulous!
mrsrodeba.blogspot.com