Flank Steak over Gemelli with Parsley and Ricotta Pasta

After lots of errand running today that included grocery shopping, a workout, taking Clifford to get groomed and going to see Eclipse (Just want to throw out there that I am on Team Jacob!) There was a strong desire to get back in the kitchen tonight, after a weekend without much cooking I wanted a hearty and flavorful dinner. I came across a pasta and pesto recipe and got my inspiration for tonight.

 

Ingredients

1 pound Gemelli Pasta

1 clove garlic

2 cups spinach

1/2 cup flat leaf parsley

1/4 cup ricotta

4 tbsp chicken broth

6oz flank steak

A good steak rub

 

Directions

 

Boil salted water for pasta and heat grill. Add pasta and cook for about 12 minutes, or until al dente.

 

In a food processor combine spinach, parsley and garlic until finely chopped, add ricotta and chicken broth until a thick pesto forms.

 

Cook steak about 5 minutes per side and let rest for a few minutes on a cutting board. Combine pasta with pesto and top with grilled flank steak.

 

  

 

 

 

 

We served this with a raw veggie plate and some simple grilled asparagus. Perfect ending to a long weekend, while not dreading going to work I am wishing for just one more day.