If you want to indulge and not feel guilty, pesto with whole wheat pasta is your ticket! A handful of ingredients can make enough pesto for two meals. Plus, you can freeze it up to 3 months. It is great with red meat, white meat, seafood, or just great on it own with vegetables. You can serve pesto with a warm dish, cold dish, or an appetizer. Forget buying it from the jar where there are preservatives in it, make it from scratch in just a couple minutes. Plus, my husband has deemed this as his favorite thing to eat.
Pesto and Steak
- 1 Sirloin steak (1 1/2-2lbs seasoned with S&P and 2 tbsp worcestershire sauce)
- 1 tbsp Unsalted butter
- 1 lb Whole wheat pasta
- 1 Package pre-washed spinach
- 3 tbsp Chopped parsley (separated)
- 3 Garlic cloves (skin peeled off)
- 1/4 cup Extra Virgin Olive Oil (evoo)
- 1/4 cup Parmesan cheese (grated and halved)
- 1/4 Unsalted almonds (walnuts or pine nuts can be used)
- 1 cup Reserved pasta water (optional)
- 3 tbsp Lemon juice
- S & P for taste
- 3 tbsp Water (to thin pesto if desired)
First, season the steak and let it rest for 1 hour. Heat up a skillet on high heat, add butter and cook until melted. Add steak and cook on each side for 2 minutes. Depending on the thickness of the steak, this should cook the steak to medium rare. Add a minute to each side if you prefer medium. Remove the cooked steak from the skillet and let rest at least 5 minutes before cutting. Once the steak has rested the time allotted, slice into thin strips.
While the steak is cooking, heat up a large pot of salted water for the pasta. The pasta should cook about 9-11 minutes or until el dente. Before pasta is drained, reserve about a cup of water to thin out the pesto once it is added to the pasta. It can turn a thick pesto into a thinner sauce.
To make the pesto, combine the spinach, almonds, parsley, almonds, EVOO, lemon juice, S & P, half of the parmesan cheese, and garlic in a food processor or blender. Run on a slow speed for about a minute. It should look like a paste at this point. Add the 3 tablespoons of water, one at a time for your desired thinness. Pulse thru food processor or blender to combine. You can add more water if necessary but I would not add more than 5 tablespoons.
Once the pesto is complete, add it to the drained pasta and toss with tongs. This would be when you add the reserved pasta water. Add a little at a time until you turn the pesto into a thinner sauce. Plate the pesto pasta and sprinkle with the remaining parmesan cheese and parsley. Add the steak to the top and add any remaining pesto. Enjoy!
** Grilled lemon pepper seasoned chicken and shrimp are delicious as well**