Steak seasoning packetyour favorite, or try a blend of salt and pepper + cayenne, cumin, garlic, rosemary
1 8-ozpackage of Buitoni Pesto Sauce
¼cupheavy creamcan also use regular milk or Almond Milk
1cupsliced roma tomatoes
Instructions
Bring a large stockpot of water to a boil and cook Buitoni pasta according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat.
Season steak with your favorite steak seasoning, and then cook steak to your preferred level of doneness. I like my steak medium-rare, and an 8-ounce rib eye that's about 1.5" thick usually cooks in about 5-6 minutes on each side.
Lower the heat to medium, then remove steak from the skillet and let cool at room temperature on a plate.
To the same skillet, add pesto sauce and stir to help loosen the steak bits from the bottom of the pan. After about a minute, slowly add the heavy cream or milk. Stir to blend and heat for another minute.
Add sliced tomatoes, stir and cook the sauce for approximately 2-3 more minutes, until tomatoes have slightly softened.
Add the cooked pasta plus ¼ cup of starchy hot pasta water into the skillet and stir tortellini so that it is well coated with the creamy pesto sauce.
Slice the steak into bite-size pieces and stir into the pasta and sauce.