Wow, it’s hard to believe it’s been almost a month since my last post. The semester is coming to a close, and I’m still searching for a job after graduation. Thankfully, John got a job at Lowe’s. Granted, it’s a part-time seasonal position, but we’re hoping it will lead to something more permanent.
I decided today would be a good day to share one of our culinary adventures with you. It’s a recipe for Steak Pesto Pasta. It’s a quick and simple recipe that tastes great.
- 1/2 lb lean steak
- 8 oz white mushrooms, sliced
- 2 cloves garlic, minced
- 8 oz penne pasta
- 1/4 cup pesto sauce – store bought or from this recipe
- 1 tbsp olive oil
First of all, you’ll want to slice your steak into nice thin strips. You can often get steak for stir frying from your grocery store that requires very little extra cutting.
Begin cooking your pasta according to package directions.
Heat your pan to medium high heat. Add olive oil, mushrooms, and garlic. Saute until the mushrooms are tender and a light brown color. You can increase the amount of garlic or omit it altogether depending on how garlicky you like your pasta and what kind of sauce you’re using – remember the pesto already has garlic in it.
Remove the garlic and mushrooms and set aside.
Place pan back on heat and add steak. Cook until they are cooked through, but beware of overcooking. The strips are thin and don’t take very long.
Turn off the burner. Add the garlic and mushrooms back to the pan to allow them to reheat with the residual heat.
Drain pasta and place back in pot.
Add the contents of the pan to the pasta. Add pesto sauce and toss.
It’s that easy! Top with a bit of Parmesan and some cracked black pepper and enjoy!