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Cavatappi with spinach-ricotta pesto
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| 4 ounce | whole-wheat cavatappi pasta, (rotini or fusilli) |
| 1 clove | garlic |
| 1/2 Cup | fresh parsley leaves |
| 2 Cups | fresh spinach |
| 1/4 Cup | part-skim milk ricotta cheese |
| 1 Tbsp | vegetable broth |
| 4 ounce | filet mignon |
1. Cook pasta according to package directions; drain well.
2. In a food processor, combine garlic, parsley and spinach and grind into a paste. Add ricotta and broth and process to make a smooth puree. In a large bowl, toss pesto with pasta.
3. Heat a cast-iron skillet over high heat. When hot, add filet. Sear for about 2 min per side, depending on thickness and level of doneness. When well browned and cooked, remove steak to a cutting board. Let stand for at least 3 min to allow meat to reabsorb juices. Slice thinly across grain. Serve pasta topped with steak.
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