1/2 cup sundried tomatoes, soaked in warm water for 15 minutes
1 lb Banza Chickpea pasta (penne works well)
1 clove garlic, slivered
1 tbsp pine nuts for garnishing
3/4 c. pine nuts
1/4 c. olive oil
1/4 c. water
1 clove garlic
1 lemon, juiced
1 tsp mustard powder
1/2 tsp Redmond's Real Salt
4 sundried tomatoes
Vitamix, or other blender
Let's cook this
Bring a pot of salted water to a boil, and cook pasta according to box directions.
While pasta is cooking, preheat a skillet to medium-high.
Season steak on all sides with salt first then 1 tsp oil.
Place into the hot skillet. Sear on both sides until the desired doneness is reached. Using thistemperature guide.Click here formore about sirloin. Set aside to rest for 6-7 minutes.
Place all the sauce ingredients into the blender, and mix gradually from low to high. Blend for about 30 seconds until creamy and no chunkiness remains. If the contents are too thick and the blade will not move, add 1/4 cup of water. Alternatively, if the sauce is too thin and watery add more pine nuts/tomatoes to thicken.
In the same skillet, heat 1 tbsp olive oil and sauté garlic until fragrant. Add drained pasta and sauce. Toss until well coated.
Slice steak against the grain into bite-sized pieces. Fold into the pasta.
Add the sun-dried tomatoes and combine. Taste and season with salt/pepper.
Plate the pasta and sprinkle with pine nuts. Enjoy!