Penne N Beef W Arugula Food

PENNE WITH BEEF AND ARUGULA

Steps:

• Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic.
• In a skillet, heat 3 tablespoons olive oil over medium heat.
• Cook steak about 7 minutes per side.
• Remove the meat from pan and let it rest for 5 minutes.
• Thinly slice the steak and set aside.
• Meanwhile, bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain pasta, reserving 1/4 cup of pasta water.
• In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil.
• In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water.
• Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed.
• Toss and serve.

PENNE WITH ARUGULA AND WALNUT PESTO

Steps:

• In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
• While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.

SARASOTA'S ASIAN PENNE, STEAK AND ARUGULA SALAD

Steps:

• Steak -- Rub or brush the steak with olive oil, salt, pepper and red pepper flakes. And let marinate 2-8 hours. The longer the better, but even 2 hours will give it a nice flavor. I marinate it right in a large baggie.
• Dressing -- Mix together the olive oil, broth, soy sauce, lemon juice, ginger, dijon mustard, salt and pepper. Mix well in a small measuring cup or bowl and set in the refrigerator covered in plastic wrap until ready to use.
• Pasta -- Cook the pasta according to directions. Drain and return to the pot and cover to keep warm.
• Steak -- Now, as the pasta cooks, grill the steak. An inside grill pan works great for this, high heat lightly oiled. Approximately 5 minutes per side, depending on the thickness, until golden brown and crusty and medium rare. Skirt steak only takes minutes and works great for this salad, but feel free to use any of your favorite cuts of beef. Let the steak rest before slicing.
• Salad -- After the steak has rested, slice while still warm, and remember to always slice against the grain, this will give you a very tender slice of steak. In a large bowl, combine the arugula, cucumbers, sun dried tomatoes, onions, and the slightly warm pasta. Top with with sliced steak and toss with the dressing. I love to garnish it with pea shoots which gives a little texture and nice combination with the arugula and or watercress, but it is not necessary.
• This is meant to be a lighter health conscious salad so it is light on sauce - but has tons of flavor. ENJOY!

GOAT CHEESE AND ARUGULA OVER PENNE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
• Drain pasta, and toss with goat cheese mixture.