Summer Pasta With Cube Steaks - cooking recipe

Ingredients

12 oz linguine or tagliatelle pasta
2 tbsp prepared pesto
2-3 tbsp olive oil
1/2 None lemon, juiced
12-16 None cherry tomatoes, halved
1 bunch arugula, roughly chopped
1 1/2 lbs cube steaks
2 cloves garlic, thinly sliced
4-6 stems fresh rosemary, leaves picked
None None Grated Parmesan cheese, for serving

Preparation

Cook the pasta according to the package directions. Drain the pasta, reserving 1/4 cup pasta cooking water. In a large bowl, mix together the pesto, 1 tbsp oil and the lemon juice. Add the pasta, tomatoes, arugula and enough of the pasta water to create a sauce. Toss well and cover to keep warm.
Season the steaks with salt and pepper. Heat the remaining 1-2 tbsp oil in a heavy large skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, for 1 min. Add the steaks and cook for 2-3 mins per side until cooked through. Remove from the pan and cut into serving pieces. Divide the pasta and steaks among four plates and serve sprinkled with Parmesan cheese.