2 lb cooked leftover beef (steak or roast), thinly sliced (you may use fresh, just cook to desired temperature and then slice and saute it for about a minute or two in a pan with two tbsp butter)
2 tbsp butter
4 Cups arugula
For the dressing:
¾ cup reserved pasta water
¼ cup Balsamic Vinegar
¾ cup Olive Oil
2 tbsp Dijon Mustard
3 tbsp fresh parsley, chopped
Salt & Pepper to taste
Instructions
First you'll need to bring salted water to a boil over high heat. Add pasta & cook for 8-10 minutes (or until desired texture is reached) and drain while reserving ¾ cup pasta water.
While your pasta is boiling, heat up your leftover meat in a pan over medium heat with your butter. Once butter is melted and meat is hot, remove pan from heat & set aside.
In a small bowl whisk together the balsamic, dijon mustard, parsley and olive oil. Salt & pepper to taste.
When pasta is done, In a large bowl, toss penne with the reserved pasta water & dressing. Add steak & arugula and then season again with salt and pepper if need be.
Serve warm or at room temperature.
Recipe by My Lavender Blues at https://mylavenderblues.com/penne-with-leftover-beef-arugula/