Penne with Beef and Arugula

TOTAL TIME: 45 min
Prep: 30 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

  • 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
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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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Newest Ratings and Reviews

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  • on July 11, 2012

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    Delicious. I especially loved the flavor of the dressing. I almost ruined it by over cooking the steak, and next time I plan to replace the arugula with spinach. Otherwise, great recipe.

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  • on February 12, 2012

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    This is honestly, without a doubt, one of the best pasta salad dishes I have ever had! I love it! I used tofu shiritaki noodles in place of the actual pasta to make it low calorie and I also used a Bison steak instead of beef but prepared it exactly the same way and I love, love, love it! Thanks Giada, they should really call you the Pasta Queen because your pasta dishes are the absolute best!

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  • on January 30, 2012

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    This turned out great and my husband liked it a lot. Reminds me of "steak robespierre" but put into a pasta. A nice "make ahead of time" dish. Next time, while making the dressing, I will put the herbs in last or on top (not blend them into the dressing. Then it would look more like the photo.

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