Meal Kit
Beef Rotini with DIY Arugula Pesto
and leeks
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Whole Wheat Rotini Pasta
- 1 Lemon
- 2 oz. Baby Arugula
- 2 oz. Creme Fraiche
- 1 oz. Shredded Parmesan Cheese
- ½ oz. Leeks
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories950
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Carbohydrates73g
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Net Carbs65g
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Fat53g
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Protein38g
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Sodium1030mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Food Processor
- 1 Zester
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Drain pasta in a colander/strainer. Set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Zest and halve lemon. Cut one half into wedges and juice the other half.
Mince garlic.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper. -
3 Make the Arugula Pesto
In a food processor, combine arugula, half the garlic (reserve remaining for steak strips), half the cheese (reserve remaining for garnish), 3 Tbsp. olive oil, 1 Tbsp. lemon juice, creme fraiche, 1/4 tsp. lemon zest (to taste), 1/4 tsp. salt, and a pinch of pepper.
Pulse until mostly smooth or to desired consistency.Don't have a blender or food processor? Chop arugula and garlic as finely as possible. Combine ingredients in a mixing bowl until smooth.If too thick, add additional olive oil or add water, 1 tsp. at a time, until desired consistency is reached. -
4 Cook the Steak Strip Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips, leeks, and remaining garlic to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. -
5 Add Pasta and Arugula Pesto and Finish Dish
Add arugula pesto, pasta, a pinch of salt, and 2 tsp. water to hot pan. Stir occasionally until combined and pasta is coated and heated through, 2-3 minutes.
Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping pasta with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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