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Cavatappi with spinach-ricotta pesto

Cavatappi with spinach-ricotta pesto Categories:
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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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