Tuesday, February 9, 2010

Pasta with Ricotta, Lemon & Spinach and Steak with Rocket Sauce.....by Jessica

Another delicious weeknight meal! I've been dying to try some of the beef I got in my meat buyers club box and it did not disappoint. Good flavor, very little fat, really tender. The rocket sauce was super tasty, I wish I would have reduced it a tad bit more so that it stuck to the beef a little longer so that it didn't drip off the steak on the journey from plate to mouth. I have problems cooking beef on anything but the BBQ, so this is really teaching me different techniques. The pasta dish was good, everyone ate it with no fussing even with the spinach leaves!


Jessica said...

Pasta with ricotta, lemon & spinach
14 ox. rigatoni
2 Tbs. olive oil
1/3 cup lemon juice
1/4 cup parmesan
sea salt & black pepper
1/3 cup chopped basil leaves
3.5 oz. baby spinach leaves
8 oz. ricotta cheese

Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan. Place the oil, lemon juice, parmesan, salt, pepper and basil in a bowl and whisk to combine. Add to the hot pasta with the spinach leaves and toss to coat. Place in serving bowls and top with the ricotta and some extra parmesan if desired.

Jessica said...

Steak with Rocket Sauce
4 (6oz.) steaks
oil for brushing
sea salt & cracked black pepper
1.5 oz. butter
1.5 Tbs. lemon juice
2 tsp. sugar
2 cloves garlic, crushed
7 oz. arugula leaves

Brush the steaks with a little oil and sprinkle with the salt and pepper. Heat a non-stick frying pan over high heat. Add the steak and cook for 3-4 minutes each side or until cooked to your liking. Place the steaks on warm serving plates, cover and rest. Add the butter, lemon juice and sugar to the hot pan and cook, stirring for 1 minute. Add the garlic and rocket and toss until the rocket has just wilted. Place on the steaks & serve.