This pasta is outstanding. The balsamic vingarette dressing adds tremendous flavor without making the dish heavy, while the arugula adds a nice freshness to the meal. This is perfect for the summertime, especially since it can be served at room temperature making it ideal for cookouts or picnics.
I am also submitting this recipe to Joelen's Culinary Adventures blogging event for recipes that use Balsamic Vinegar. This event was an easy one for me to enter. Balsamic Vinegar is a staple in my kitchen and I use it frequently in my cooking both in sweet and savory dishes. To see the other entries for this awesome event(or to submit an entry), be sure to check out Joelen's blog! Thanks Joelen for hosting!
Penne with Beef and Arugula
Recipe courtesy Giada De Laurentiis
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 (I used whole wheat fusilli)
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.