Cavatappi with Spinach Ricotta Pesto & Seared Filet Mignon

'Cavatappi' with Spinach Ricotta Pesto & Seared 'Filet Mignon' - July 29th,2012

I was super excited to use my food processor again to make the pesto. I know its sad, but joy is joy no-matter where you find it.

Sobey's didn't carry 'cavatappi' pasta, but the recipe says you can use rotini or fusilli , so I went with whole wheat rotini.

Cavatappi with Spinach Ricotta Pesto & Seared Filet Mignon - page 174

"Spinach has the unique ability to stay green in pesto much longer than an herb such as basil. Pureeing the tender leaves transforms a whole serving of salad greens into just the right amount of sauce. Add just a bit of lean beef and you've got a satisfying meal with complementary flavors. Remember, they serve creamy spinach at steak houses for a delicious reason."

To be a little more cost effective I chose not to use 'filet mignon'. Seemed like a much too expensive cut of beef to use for a regular day meal. I bought two top sirloin medallions for $8 instead. That price-tag agreed with me (and Niall) much more.

This recipe was crazy easy! Three steps: Cook pasta, make pesto, sear meat. Everything else is just presentation.

I unfortunately didn't have any parsley, but the pesto was delicious despite that. Although, it was really garlicky. There was only one clove of garlic, but it's all I could taste after we were done eating. Even after brushing my teeth before bed, there was still that garlic taste. Next time, I would use half a clove, or just a smaller clove (I think the one I used was larger than most). Have I mentioned before how much I love my food processor? I've wanted to make pesto for YEARS, but never could... until now.

The steaks seared BEAUTIFULLY!! Two minutes each side, rested for five, slice.

This was so good. I was sad when it was all gone and that there were no leftovers. :(

30 Down, 171 to go...