- 1 lb. whole grain pasta, any kind
- 1 1/2 cups broccoli florets
- 1 clove garlic, chopped
- 4 ounces, parmesan cheese, divided
- 1/3 cup roasted peanuts
- 1 cup cilantro leaves
- 1/2 cup olive oil
- 1 lb. lean steak, any boneless cut
- 2 teaspoons canola oil
- 2 green onions, chopped
- 2 Roma tomatoes
- Salt and Pepper, to taste
Cook pasta according to package directions. Three minutes before pasta is done cooking, add broccoli. Drain. Season with salt. Keep warm.
Place garlic, 3 ounces parmesan cheese, peanuts and cilantro leaves in food processor with salt and pepper. Drizzle in oil and blend until smooth. Set aside.
Season steaks on each side with salt and pepper. In a large skillet brought up to medium high heat, add canola oil. Cook steaks to desired doneness. Let rest on cutting board for five minutes. Slice steak.
In a large serving bowl, toss pesto with warm pasta and broccoli. Add sliced steak to pasta. Top with green onions, tomatoes and remaining one ounce of parmesan cheese. Serve immediately.