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Ingredients

• 1 package Tyson^® Beef Steak Tips in Burgundy Sauce
• 8 ounces angel hair pasta
• 2/3 cup basil pesto, prepared
• 1/4 cup pine nuts
• 1/4 cup basil, chopped fresh, optional
• 1/4 cup Parmesan cheese, coarsely grated or shaved (may substitute Asiago)

Cooking Instructions

1. Stovetop Preparation Instructions: Cook pasta according to package directions. Drain the pasta, add in basil pesto, and set aside.
2. Place pine nuts in a small dry skillet and set pan over medium heat. Cook two to three minutes until nuts are golden brown, shaking the pan frequently to prevent burning. Remove from heat and set aside.
3. Empty contents of beef steak tips into a large saucepan and set pan over medium-high heat. Bring to a simmer, reduce heat to low and simmer for an additional five minutes.
4. Add drained pasta to the beef mixture and toss to combine. Cook one minute to heat through.
5. Transfer pasta and beef to a serving platter or individual plates and top with pine nuts, basil (if using) and cheese.
6. Microwave Preparation Instructions: Cook pasta according to package directions. Drain the pasta, add in basil pesto, and set aside.
7. Poke three holes in the beef pouch, and place the pouch in its microwave-safe tray. Cover with a paper towel, and cook on high for 5 minutes. Let stand 1-2 minutes before removing from the microwave. Empty the contents of the beef pouch onto the microwave-safe tray.
8. Place pine nuts on a microwave-safe plate and cook, uncovered, on high for 3 minutes or until lightly toasted. Set aside to cool.
9. Add drained pasta to the beef mixture and toss to combine. Microwave, uncovered, on high for 30 seconds. Stir the mixture and microwave again, uncovered on high, for an additional 30 seconds. Let stand for one minute before removing from the microwave.
10. Transfer pasta and beef to a serving platter or individual plates and top with pine nuts, basil (if using) and cheese.

Remember to wash hands and surfaces before preparing food