Recipe: Pasta with Arugula

Got this recipe from a friend of mine and tried it out for dinner tonight - I wanted to make pasta, but since it was so hot, I also wanted something a little lighter and not quite so heavy.  This was perfect!  

**Note--although this can be eaten hot or cold, I personally think it's even better after it's cooled!

Also, it is quite filling, so don't underestimate the simplicity!**

My friend adapted it from a recipe by Giada de Laurentiis, and though I haven't seen the original, hers is delish!

Ingredients

• 1 (1-pound) New York strip steak or chicken breasts
• 1 teaspoon herbs de Provence
• 1 garlic clove, minced
• 3/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 pound penne pasta
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt, plus more for steak and pasta water
• 1/2 teaspoon freshly ground black pepper, plus more for steak
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 2 cups chopped arugula

Directions

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.