Penne W Beef Arugala Recipes

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PENNE WITH BEEF AND ARUGULA



Penne With Beef and Arugula image

Make and share this Penne With Beef and Arugula recipe from Food.com.

Provided by lvlrs_l3urnside

Categories     Penne

Time 45m

Yield 1 Pasta Salad, 6-8 serving(s)

Number Of Ingredients 12

1 (1 lb) New York strip steak
1 teaspoon herbes de provence
1 garlic clove, minced
3/4 cup extra virgin olive oil, plus 3 tablespoons
1 lb 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 fresh ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaf
1/4 cup chopped fresh parsley leaves
2 cups chopped 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.

Nutrition Facts : Calories 699.3, Fat 40.6, SaturatedFat 8.7, Cholesterol 61.2, Sodium 298.5, Carbohydrate 63, Fiber 8.8, Sugar 1.8, Protein 21.9

PENNE WITH ARUGULA AND WALNUT PESTO



Penne with Arugula and Walnut Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
12 ounces arugula, stems removed
1/2 cup walnut pieces or 2/3 cup walnut halves, toasted
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
1 pound penne rigate (with lines) pasta
1/3 pound fresh green beans, cut into thirds

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.

GOAT CHEESE AND ARUGULA OVER PENNE



Goat Cheese and Arugula over Penne image

This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.

Provided by Christine L.

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 25m

Yield 6

Number Of Ingredients 8

5 ½ ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
¼ cup olive oil
2 teaspoons minced garlic
½ teaspoon ground black pepper
½ teaspoon salt
8 ounces penne pasta

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.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g

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