Description
This Pesto Beef Pasta is a flavorful and satisfying dish that combines the classic flavors of pesto with a hearty beef and tomato sauce. Tender pasta is tossed with a creamy sauce made with fresh basil pesto, ground beef, and a touch of spice. It’s an easy and delicious meal that’s perfect for a weeknight dinner.
Ingredients
Units
Scale
- 12 ounces pasta (rigatoni or any small shape)
- 1 medium onion, finely chopped
- 1 pound ground beef
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon red pepper flakes
- For the Pesto:
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1 clove garlic
- 1/4 cup olive oil (more if needed)
- Salt and black pepper, to taste
Instructions
- Make Pesto: In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until a smooth paste forms. Season with salt and pepper. Set aside.
- Cook Pasta: Cook pasta in salted boiling water according to package directions until al dente. Drain, reserving ½ cup pasta water.
- Brown Beef and Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté onion until softened. Add garlic and cook until fragrant. Add ground beef and cook until browned, breaking it up as it cooks.
- Make Sauce: Stir in tomato paste and red pepper flakes. Cook for 2 minutes. Pour in heavy cream and simmer until slightly thickened. Stir in pesto and add reserved pasta water if needed to adjust consistency.
- Combine and Serve: Add cooked pasta to the skillet and toss to coat in the sauce. Serve hot with extra Parmesan cheese.
Notes
- Toast pine nuts before adding them to the pesto for a more intense flavor.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Use any pasta shape you prefer.
- Reserve pasta water to adjust the sauce consistency.
- Make the pesto ahead of time and store it in the refrigerator for up to a week.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg