Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1.5 pounds steak (* I use New York Strip)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound cavatappi pasta
  • 1 8.5 oz sundried tomatoes packed in oil (* drained on a paper towel)
  • 1 15oz jar Alfredo Sauce (* or 2 cups of homemade Alfredo sauce)
  • 3 tablespoons pine nuts
  • 3 tablespoons basil (* cut into strips)
  • 3 teaspoons honey
  • 3 teaspoons lemon juice

Instruction

  • Start a pot of salted water boiling for the pasta before you begin preparing the rest of the meal.
  • When the pasta water comes to a boil, add the pasta and cook until al dente according to the directions on the package.
  • Meanwhile, prepare the steak by heating the olive oil in a large skillet over medium-high heat.
  • Season both sides of the steak with salt and pepper and add to the skillet and sear for about 3 minutes. Flip and cook for 2-5 additional minutes, or until the steak is done to your own personal preference.
  • Once the steaks are done cooking, remove them from the heat and set them on a plate to rest.
  • While the pasta and steaks are cooking, make the Lemony Pine Nut-Basil Topping. Roughly chop the pine nuts and cut the basil into ribbons.
  • Whisk together the pine nuts, basil, honey, and lemon juice in a small bowl and set aside.
  • Once the pasta is done cooking, drain it and return it to the pan. Stir in the Alfredo sauce and sun-dried tomatoes.
  • To serve, top individual servings of the sun-dried tomato pasta with slices of steak and garnish with a spoonful of the pine nut topping.