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    Beef and Blue Cheese Penne with Pesto

    Beef and Blue Cheese Penne with Pesto


    • 2 cups uncooked whole wheat penne pasta
    • 2 Lick's Ribeye Steaks 
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 5 ounces fresh baby spinach (about 6 cups), coarsely chopped
    • 2 cups grape tomatoes, halved
    • 1/3 cup prepared pesto
    • 1/4 cup chopped walnuts
    • 1/4 cup crumbled Gorgonzola cheese


    1. Cook pasta according to package directions.
    2. Meanwhile, sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
    3. Drain pasta; transfer to a large bowl. Add spinach, tomatoes, pesto and walnuts; toss to coat. Cut steak into thin slices. Serve pasta mixture with beef; sprinkle with cheese.

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