Beef And Blue Cheese Penne With Pesto

• 2 cups uncooked whole wheat penne pasta
• 2 beef tenderloin steaks (6 ounces each)
• 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
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.

whole wheat penne pasta, beef tenderloin, salt, pepper, baby spinach, grape tomatoes, pesto, walnuts, gorgonzola cheese

Taken from www.tasteofhome.com/recipes/beef-and-blue-cheese-penne-with-pesto/ (may not work)