Tuesday, February 16, 2010

Penne with Beef and Arugula by Emily

Aunt Barbara,

Thanks for the blog book! It's great. I enjoyed going through it again with my roommate. She is very impressed with your pictures especially the one of the pie.

I've been meaning to email you this recipe for Penne with Beef and Arugula. It's from this book called Everyday Pasta by Giada de Laurentis that my mom gave me. I've made it for my family and my roommate and both have liked it. It doesn't take long at all. I attached some pictures. I usually put more arugula in than the recipe calls for.

                              ----Em


                                                                                             Photos by Emily
Pasta with Beef and Arugula
from Everyday Pasta by Giada de Laurentis
1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Directions:
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. 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, pack for the picnic, or serve.

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