Summer Pasta With Cube Steaks
- 12 oz linguine or tagliatelle pasta
- 2 tbsp prepared pesto
- 2-3 tbsp olive oil
- 1/2 None lemon, juiced
- 12-16 None cherry tomatoes, halved
- 1 bunch arugula, roughly chopped
- 1 1/2 lbs cube steaks
- 2 cloves garlic, thinly sliced
- 4-6 stems fresh rosemary, leaves picked
- None None Grated Parmesan cheese, for serving
- Cook the pasta according to the package directions. Drain the pasta, reserving 1/4 cup pasta cooking water. In a large bowl, mix together the pesto, 1 tbsp oil and the lemon juice. Add the pasta, tomatoes, arugula and enough of the pasta water to create a sauce. Toss well and cover to keep warm.
- Season the steaks with salt and pepper. Heat the remaining 1-2 tbsp oil in a heavy large skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, for 1 min. Add the steaks and cook for 2-3 mins per side until cooked through. Remove from the pan and cut into serving pieces. Divide the pasta and steaks among four plates and serve sprinkled with Parmesan cheese.
linguine, pesto, olive oil, lemon, cherry tomatoes, arugula, garlic, rosemary, parmesan cheese
Taken from recipes-plus.com/api/v2.0/recipes/16711 (may not work)