Spring Pasta

I saw Giada deLaurentis make some simple pasta dishes on the Today show a couple of days ago, and got inspired. She made one with penne, slices of strip steak, and arugula. Here is my riff on that recipe, using the fancy olive oil I brought back from San Francisco.

Penne with Tuna and Spring Vegetables

1 pound penne
1 pound tuna steak
1 pound asparagus
1 box cherry tomatoes
2 handfuls arugula
Stonehouse Persian Lime Olive Oil

Trim woody ends off of asparagus and chop into pieces about an inch long. Place the arugula in a large serving bowl. Generously oil and pepper the tuna steak. Saute or cook on the grill until done. Set aside. Throw the pasta in some boiling water. While the pasta cooks, in a medium saute pan, saute the asparagus in a generous among of Persian lime olive oil until it begins to soften. Add the cherry tomatoes and cook until they begin to burst. Dump the cooked pasta onto the arugula in the serving bowl and top with the sauteed asparagus and tomatoes. Toss well. Slice the tuna steak. Serve the pasta topped with a few slices of tuna.