Balsamic Beef and Pineapple Pasta

When I decided to do a balsamic beef recipe, I had a completely different idea in my head. Then I was trying to think of something fresh to add and I saw pineapple in the store. I ditched my original game plan and built a pasta dish with the luxurious taste of balsamic and goat cheese and included the crisp boldness of the arugula and pineapple. Brandon said it required no changes, which I find a huge compliment as he usually has some type of flavor criticism for me (obviously only when I ask).

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Balsamic Beef and Pineapple Pasta

2 servings

• 1/4 cup Balsamic Vinegar

• 1/2 lb ground beef

• 1/2 tsp pepper

• 1/4 tsp salt

• 1/2 tsp minced or grated garlic

• 1/2 tsp sea salt

• 1 TBS olive oil

• 1 cup sliced pineapple

• 1 TBS minced pineapple

• 1 TBS fresh pineapple juice

• 1 cup Arugula

• 1 1/4 cup pasta

• Goat Cheese topping

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1. Cook ground beef with 1/2 tsp pepper and 1/4 tsp salt, over high heat to brown and breakup. Set aside.

2. Wipe out any excess grease out of the skillet.

3. Turn down the heat to low and add the balsamic, garlic, sea salt, olive oil, minced pineapple and pineapple juice. Stir to combine as it heats to a simmer.

4. While balsamic warms, cook pasta according to package. Drain and dish into two bowls.

5. Add ground beef to the simmering balsamic sauce and turn off heat. The beef will soak up the sauce.

6. Divide the arugula and beef between the two pasta bowls.

7. Top with goat cheese

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Speed it Up

• Buy precut pineapple

Prep in Advance

• Cut the pineapple into slices

• Prepare pasta and beef in advance but store separately to rewarm on the stove top

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