One of my favorite recipes, it was perfect for St. Patric's Day because it's greeeen. It's also great for Chirstmas thanks to the tomatoes, and it's a nice meal for spring too because it's got such fresh colors X3
It also tastes great, but I like to add more salt in the end because it brings the taste out better. I love spinich and basil, and pine nuts are great.


Recipe found here: http://www.seriouseats.com/recipes/.....et-recipe.html


- serves 4, or 6 as a starter -
Ingredients

1 pint of cherry tomatoes
3/4 pound of beef filet
1 pound of spinach penne rigate
2 cups of baby spinach, plus 1 cup, packed
1 cup of basil, packed
1 clove of garlic
1/2 cup of toasted pine nuts
1/2 cup of olive oil, plus 2 tablespoons, separated
2 tablespoons heavy cream
Pecorino Romano to taste
Procedure

1. Preheat the oven to 425°F and bring a large pot of water to boil.

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

3. Season the filet with salt and pepper, liberally, on both sides. Heat a sauté 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. When the water is boiling, salt the water, and cook the green penne to al dente.

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



Lil Vee's Comments:
Note to self. Never let mom touch my tomatoes ever again >:/ She accidentally turned on the wrong burner when helping me cook the meat and the tray with my tomatoes got burned. (she put the tray there DX)
I lost about 6 tomatoes due to burning.
Anyways, I love the way the tomatoes taste in this recipe. The pesto needs a bit more, not sure what, maybe avacado, that should really make the taste goooood. But it's till good, avacado or not. Also a dash of lemon in the pesto also brings out more of the taste. It's great :3 I like to use steak strips rather than a whole fillet. Less cooking time, more taste absorbing, easier to cut, easier to chew. This time around I had a fillet but it wasn't as good. So yeah.

Also I have a watermark now, hee <3