Steak Pasta with Asparagus (Print Version)
# Ingredients:
01 -
8 oz bite-sized pasta fusilli or lumaconi
02 -
15 to 18 spears asparagus
03 -
1 cup well-seasoned steak, cooked, sliced thinly, and chopped into bite-sized pieces
04 -
½ cup cooked turkey bacon, chopped
05 -
⅓ cup shredded parmigiano reggiano
06 -
¼ cup mayonnaise
07 -
¼ cup sour cream
08 -
2 teaspoons apple cider vinegar
# Instructions:
01 -
Cook 8 oz bite-sized pasta according to package directions for al-dente. Strain and rinse under cold water to cool. Set aside to dry.
02 -
Chop 15 to 18 spears of asparagus into 1–1 ½ inch sections. Steam for 3–5 minutes until bright green and tender with a slight crunch. Transfer to a plate and set aside to cool.
03 -
In a medium bowl, combine ¼ cup sour cream, ¼ cup mayonnaise, and 2 teaspoons apple cider vinegar, mixing well.
04 -
In a large bowl, toss the pasta with the prepared dressing. Add ⅓ cup shredded parmigiano reggiano, ½ cup cooked turkey bacon, 1 cup well-seasoned steak, and the prepared asparagus. Toss until thoroughly combined.
05 -
Garnish with freshly cracked black pepper and serve immediately.