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Tenderloin Steaks With Gorgonzola And Herbs And Roasted Garlic And Grape Tomato Pasta With Basil And Arugula Recipe

Nutrition per serving    (USDA % daily values)
CAL
1521
FAT
215%
CHOL
204%
SOD
77%

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Ingredients for 4 servings

Freshly ground black pepper

8 to 10 fresh sage leaves

8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved

1 pound penne rigate

2 cups coarsely chopped arugula

4 tenderloin steaks about 1 1/4-inch thick

2 scallions, whites and greens

1 cup gorgonzola crumbles

1 cup grated Parmigianino-Reggiano, a few generous handfuls

3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling

A handful flat-leaf parsley

salt

1 cup basil leaves, about 20, torn or shredded

2 pints grape tomatoes

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