Pesto Beef Pasta
Pesto Beef Pasta is a hearty and flavorful dish where tender pasta meets savory ground beef and fresh homemade pesto. It's one of those meals that's both comforting and easy to make.
Servings: 5
Calories: 770kcal
Ingredients
- 12 ounces pasta such as rigatoni, or any small shaped pasta
- 1 medium onion finely chopped
- 1 pound ground beef
- 1 cup heavy cream
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- ¼ teaspoon red pepper flakes
For the Pesto:
- 1 cup fresh basil leaves packed
- ¼ cup pine nuts
- ½ cup Parmesan cheese grated
- 1 clove garlic
- ¼ cup olive oil more if needed
- salt and pepper to taste
Instructions
- Make the pesto by blending the fresh basil, pine nuts, grated Parmesan, and garlic in a food processor. As it runs, slowly drizzle in olive oil until you get a smooth consistency. Season with salt and pepper to taste, then set the pesto aside.
- Cook your pasta in salted water until al dente, following the package instructions. Drain the pasta and set it aside for later. Reserve ½ cup of pasta water.
- In a large skillet, heat some olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Next, add the ground beef and cook it until browned, breaking it apart as it cooks, about 5-7 minutes.
- Once browned, stir in the tomato paste and red pepper flakes. Let the mixture cook for another 2 minutes to blend the flavors.
- Pour in the heavy cream and let it simmer for a few minutes to thicken slightly. Once the sauce has thickened, stir in the fresh pesto and mix everything well. Add some of the reserved pasta water if the sauce is too thick.
- Toss the cooked pasta into the skillet, ensuring it's fully coated with the creamy, spicy pesto beef sauce.
- Serve hot with extra Parmesan cheese.
Video
Notes
- I like to toast the pine nuts before adding them to the pesto; it brings out a wonderful nutty flavor.
- If you're looking to lighten things up, you can substitute the heavy cream with half-and-half.
- Feel free to use any pasta shape you have on hand—penne and fusilli work great too.
- Remember to reserve some pasta water; it helps adjust the sauce to the perfect consistency.
- You can make the pesto ahead of time and store it in the fridge for up to a week. It saves time on busy nights!
Nutrition
Serving: 1serving | Calories: 770kcal | Carbohydrates: 57g | Protein: 34g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 266mg | Potassium: 628mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 4mg
