Red And Green Recipe: Green Penne With Basil-Spinach Pistou, Roasted Cherry Tomatoes, And Filet

1. 1

   Preheat the oven to 425u00b0F and bring a large pot of water to boil.

2. 2

   Toss the tomatoes on a baking sheet with 1 tablespoon of olive oil, salt, and pepper. Roast for 20 minutes at 425u00b0F.

3. 3

   Season the filet with salt and pepper, liberally, on both sides. Heat a saute pan on high until it is very hot, quickly add 1 tablespoon of olive oil, and sear the steak, 6 minutes on each side. Put it aside to rest.

4. 4

   When the water is boiling, salt the water, and cook the green penne to al dente.

5. 5

   Meanwhile, make the pesto. Put the 1 cup of basil, 2 cups of spinach, pine nuts, garlic, salt, and pepper into the food processor and pulse to break it down. Run the machine, and stream in 1/2 cup of olive oil.

6. 6

   Slice the steak into 1-inch cubes. Julienne 1 cup of spinach. Put the tomatoes, steak, spinach, pesto, and cream in the bottom of large bowl. Drain the pasta from the water, and toss, adding a couple of spoonfuls of pasta water if the sauce needs thinning.

7. 7

   Grate Pecorino Romano down over the top of the hot pasta.

* Per serving · 4 servings · Values may vary.