Tuscan Steak and Pasta

🧂 Ingredients

• 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

Instructions

• 1 Start a pot of salted water boiling for the pasta before you begin preparing the
  rest of the meal.
• 2 When the pasta water comes to a boil, add the pasta and cook until al dente
  according to the directions on the package.
  
• 3 Meanwhile, prepare the steak by heating the olive oil in a large skillet over
  medium-high heat.
• 4 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.
  
• 5 Once the steaks are done cooking, remove them from the heat and set them on a
  plate to rest.
• 6 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.
  
• 7 Whisk together the pine nuts, basil, honey, and lemon juice in a small bowl and
  set aside.
• 8 Once the pasta is done cooking, drain it and return it to the pan. Stir in the
  Alfredo sauce and sun-dried tomatoes.
  
• 9 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. 

Nutrition Info