PASTA****Pesto Beef Salad

By Unblond1

28/05/12 - this made a good dinner for both, but I would make the following changes - replace the peppers with halved cherry tomatoes and the red onions with green onions. You could add a few cubes of light cheese if desired and make sure to use the mushrooms and the pumpkin seeds or maybe some almonds for texture contrast. I served mine over a cup of arugula, which I liked.

Ingredients

• 1/2 red pepper
• 1/2 yellow pepper
• OR equivalent quantity prepared roasted peppers or marinated pepper salad
• 3 oz. cooked flank steak, thinly sliced across the grain
• 3 oz. Pasta of choice - penne or rotini - cooked and drained
• 1/4 red onion, slivered
• 3 oz. raw mushrooms, halved or quartered
• 2 tbsp. prepared pesto
• 1 tbsp. EVOO
• 1 tbsp. orange juice (1/2 a small orange)
• 1/2 tbsp. lemon juice (or additional fresh orange juice)
• 2 tbsp. slivered fresh basil
• 2 tbsp. chopped fresh parsley
• few shavings parmigiano reggiano, to serve

Details

Servings 2
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

* If not using prepared marinated pepper salad, cut the peppers into large chunks and broil until blackened. Remove skin, chop and set aside.

* Combine sauce ingredients and mix well.

* Boil pasta in salted water until done then drain. Toss with pesto, beef, mushrooms and pepper pieces and herbs. Taste and adjust seasoning.

* Serve at room temperature, garnished with a few shavings of parmigiano.