Sun-dried Tomato Ricotta Pesto Penne & Garlic Butter Sirloin Steak

Sun-dried Tomato Ricotta Pesto Penne

Ingredients

  • 7 ounces pasta like rigatoni, or penne

  • 6 ounces pancetta or bacon, cut into cubes

  • 4 garlic cloves minced

  • 1 tbs olive oil

  •  3 tbs pine nuts

  • fresh thyme for serving

Instructions

  1. Cook the pasta in salted water until al dente. Drain, reserving 1/2 cup of the cooking water.

  2. Make the pesto. Add sun-dried tomatoes, ricotta, pine nuts, lemon juice, miso, chili flakes, smoked paprika and black pepper to your food processor. Purée until finely chopped. Add oil and process until smooth.

  3. Heat olive oil in a large skillet over medium high heat. Add pancetta and cook, 3 minutes. Discard any excess fat from pancetta, if needed. Add pine nuts, cook, tossing often, until pancetta is browned and crisp, about 5 minutes. Add garlic and sauté until soft over low heat, 1-2 minutes.

  4. Add pesto and bring to a simmer over low heat, about 1 minute. Just until warmth through and well combined with pancetta, then immediately turn off the heat. Add pasta and 1/4 pasta water, toss while adding more cooking liquid until pasta is glossy and well coated with sauce. Taste and add more black pepper if needed. (If you’re not using pancetta, taste and add salt).

  5. Divide pasta among bowls. Sprinkle with extra freshly ground black pepper and garnish with thyme, eat!

*In flyer June 16 - 22, 2024
Recipe and photo credit: Serving Dumplings

Garlic Butter Sirloin Steak

Ingredients

For the Steak

  • 4 sirloin steaks - about 1 1/4 pounds

  • 1 tbs olive oil

  • salt and pepper - to taste

  • 2 tsp mesquite seasoning - see note

Garlic Herb Butter

  • ½ cup butter - softened

  • 1 teaspoon garlic powder

  • 2 tsp minced garlic

  • 1 tbs finely chopped fresh parsley - see note

  • 2 tsp fresh thyme - see note

Instructions

  1. Stir together butter, garlic powder, garlic, and herbs. Set aside. 

  2. Pat steaks dry with a paper towel. 

  3. Rub steaks all over with olive oil. 

  4. Season steaks with salt and pepper to taste, and mesquite seasoning. 

  5. Cook steaks 5-8 minutes on each side (or until cooked to desired doneness – I like mine medium-well at about 145 degrees internal temperature) in a skillet over medium heat OR on a grill over medium heat. (See note for oven instructions) 

  6. Allow steaks to rest at least 5 minutes. 

  7. Top with garlic herb butter and serve. 

*In flyer June 16 - 22, 2024
Recipe and photo credit: Le Creme de la Crumb

Annah Kassen