In-House Cook: Pesto Farfalle Pasta with Oven Roasted Tomatoes and Sliced Steak

Pesto Farfalle Pasta with Oven Roasted Tomatoes and Sliced Steak

Yesterday was a special day for my spouse and I. We voted early, which was a big deal for us to participate in our civic duty in our new state. To celebrate, I made a special, but very easy luxurious meal. Seared ribeye steaks, sliced, over farfalle pasta tossed with fresh flat-leaf Italian parsley, fresh basil, fresh lemon juice and zest, freshly grated Parmigiano-Reggiano and the star, pesto⭐! If you have a special celebration coming up, this is a meal that can take you less than an hour to prep and cook and plate. It's oerfect for two-to-six hungry appetites! Let's get to it, shall we?

Ingredients

2 ribeye steaks

2 pints tomato medley on the vine

1 bunch fresh flat-leaf Italian parsley, finely chopped

1 bunch fresh basil leaves, finely chopped

1 1/2 cups fresh or store bought basil pesto

1/2 cup freshly grated parmigiano-reggiano cheese

1 box "bowtie", aka Farfalle pasta

half palm full of salt for the water, plus seasoning

fresh ground black pepper 1/2 teaspoon + 1 teaspoon

1 fresh lemon, zest and juice

1/2 stick of butter

Extra Virgin Olive Oil (evoo)

*optional! Splash of white wine (I'll tell you when!)

Aged Balsamic Drizzle (Vinegar)

Let's get to it!

Bring 4 quarts of water to a roiling boil, and add that half palm full of salt. It's the only time you can season the pasta by itself.

Prep the herbs and pasta fixins...

Coarsely chop Julienne cut the fresh basil and parsley.

Zest the lemon and halve it to prep for the pasta. Have half a stick of butter prepped for the sauce, as well.

I bought a wedge of parmigiano-reggiano special for this dinner. You can certainly use your favorite parmesan or Pecorino Romano, just your favorite white Italian cheese. If you Do buy a wedge, grate half of a cup.

Reminder...

Bring the two ribeye steaks (or whatever steaks you prefer to use but ribeyes are very soft) and gently season both sides with salt and pepper. Add Extra Virgin Olive Oil to a skillet (or heat up your grill) and gently sear or grill the steaks. Cook them to however you like. I prefer medium-rare. Let the steaks rest about five or so minutes before slicing them. For a special dish like this, I like to trim the four sides and set the trimmings aside. Then slice the steaks on a bias so they are thin and tender. Set them aside. Chew on the trimmings and give some to the dogs! 🦮🐶🐕

Heat the oven to 400-degrees. In the skillet the steaks were seared in or, add a small drizzle of evoo and the tomatoes on the vine. Coat the tomatoes with the renderings in the skillet and place it in the oven for 10 - 15 minutes. Remove. Some of the tomatoes will have fallen off the vine and some may have popped. That's Okay! Save those renderings! That's flavor!*

The water in the pot should be at a good boil before or just when you start the steaks. No stress on when, really. Boil the pasta about ten-to-twelve minutes. Do the taste test to see if the pasta is done by the ten minute mark. When it is done, strain the pasta in a colander, saving half to a full cup of the starchy pasta water. Immediately add the butter, about three rounds of the pot with evoo, half of the parsley and half of the basil. *NOw is the time to add a good splash of white wine! I added Sauvingnon Blanc, a favorite of mine. Chardonnay might pack too big of a punch, but I do love a good Chard.

Add the lemon zest but not the juice quite yet. Stir the butter, black pepper and the herbs and zest till the "sauce" just starts to foam. Now add the pasta back to the pot and add the pasta water. Stir to incorporate the sauce completely. Now, add the pesto and repeat that vigorous stirring process. It'll build muscles!

Add the juice of the lemon to the pesto and herbs in the initial butter, evoo and wine sauce. Stir to make sure all of the pasta is coated with all of the sauce now. Add half of the cheese and work that in, as well. The aromas you will enjoy will make your mouth water in a most happy way! Have a piece of bread on hand to keep you from....you know. Drooling. 😅

The steaks should be trimmed and sliced. The pasta should be done, staying on low heat in the pot. The herbs and the rest of the cheese is ready to garnish.

You can either serve this family style, as I did, on a large serving platter, or, you can plate individually. It's Up to you!

If serving family style, remember to add the roasted tomatoes (carefully, as they are hot!), parm and the remainder of the fresh basil and flat leaf Italian parsley. Drizzle the plate with the renderings from the steaks and tomatoes over the steak only and then, drizzle entire platter with the aged balsamic. The flavors will knock your socks off!

Different view.

Drooling yet? I am, again!

Such a delicious and fun to make meal! There are several moving pieces, true, but it'll be easy to time and finish one task at a time. The main practical idea is to prep as much as possible, first! Maybe even trim the steaks first, and sear and saute separately. Hmmm...things to think about for next time.

With that, friends, as always, it is great to see you again. I am totally grateful for your visit to my humble site. Now, Go Cook For Someone You Love! ❤

~Martin

In-House Cook