I found this recipe several years ago and absolutely love it. I don’t make it very often because its not really that healthy, but my oh my its delicious! I think its the perfect summer time pasta– the fresh greens and balsamic vinegar just scream warm weather and dinner outside! This is also a great pasta for a picnic or a pot luck because its just as delicious at room temperature (perhaps even better).
Penne with Beef & Arugula
- 2 New York Strip Steaks, 8 oz. each (I’ve also substituted 1 1/2 pounds flank steak cooked to medium rare without disappointment)
- Salt & fresh ground pepper
- 1 tsp. Herbs de Provence
- 1 garlic clove
- 3/4 c. plus 3 TBS Extra Virgin Olive Oil
- 1 lb. Penne Pasta
- 1/4 c. Balsamic Vinegar
- 2 TBS. Dijon mustard
- 1/4 c. chopped fresh basil
- 1/4 c. chopped fresh flat-leaf parsley
- 2 c. chopped arugula
- Season steak with salt, pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 TBS olive oil over medium heat. Cook the steaks for about 7 minutes per side. Remove the meat to a cutting board and let rest while cooking pasta.
- 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, 8 to 10 minutes. Drain the pasta, reserving 1/4 c. of cooking water.
- In a small bowl, whisk together the balsamic vinegar , dijon mustard, 1/2 tsp. salt, 1/2 tsp. pepper, basil, parsley, and 3/4 cup olive oil. In a large bowl, toss the pasta with half the salad dressing and reserved pasta water. Set aside.
- Slice the steaks thin and add the pasta with arugula. Add more dressing and season with salt and pepper as needed.
~Courtesty of Giada DeLaurentis