Whole-Wheat Spaghetti
 With Steak and Arugula Pesto

whole-wheat-spaghetti-steak-arugula-pesto
Photo by Con Poulos
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 880 calories
    • Fat 54 g
    • Sat Fat 10 g
    • Cholesterol 75 mg
    • Sodium 660 mg
    • Protein 41 g
    • Carbohydrate 67 g
    • Sugar 1 g
    • Fiber 12 g
    • Iron 6 mg
    • Calcium 116 mg

Combine the arugula, sesame seeds, cheese, scallion, lemon juice, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and ½ cup plus 2 tablespoons of the oil in a food processor. Pulse just to combine.

Heat a large cast-iron skillet over medium-high. Rub the steak with the remaining 1 tablespoon of oil and season with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, turning halfway through, until medium-rare, about 5 minutes total. Transfer to a cutting board; let rest for 5 minutes before thinly slicing against the grain.

Meanwhile, cook the pasta according to the package directions. Drain, reserving ¼ cup of the cooking water. Add 
 the pasta, cooking water, and pesto to the pot and toss to coat.

Ingredients

  1. Check 2 cups arugula, roughly chopped
  2. Check ¼ cup toasted sesame seeds, plus more for garnish
  3. Check ¼ cup freshly grated Parmesan, plus more for serving
  4. Check 1 scallion, sliced, plus more for garnish
  5. Check 1 tablespoon fresh lemon juice
  6. Check 1 teaspoon kosher salt, divided
  7. Check ½ teaspoon black pepper, divided
  8. Check ½ cup plus 3 tablespoons extra-virgin olive oil, divided
  9. Check 1 pound skirt steak, cut crosswise into 2 equal pieces
  10. Check 12 ounces whole-wheat spaghetti

Directions

  1. Combine the arugula, sesame seeds, cheese, scallion, lemon juice, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and ½ cup plus 2 tablespoons of the oil in a food processor. Pulse just to combine.
  2. Heat a large cast-iron skillet over medium-high. Rub the steak with the remaining 1 tablespoon of oil and season with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, turning halfway through, until medium-rare, about 5 minutes total. Transfer to a cutting board; let rest for 5 minutes before thinly slicing against the grain.
  3. Meanwhile, cook the pasta according to the package directions. Drain, reserving ¼ cup of the cooking water. Add 
 the pasta, cooking water, and pesto to the pot and toss to coat.
  4. Divide the pasta and steak among 4 plates and garnish with scallions, sesame seeds, and cheese.