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If you’re craving a dish that bursts with vibrant flavor and comforting heartiness, you’ve got to try this Pesto Beef Pasta Recipe. It’s that perfect union of tender ground beef, creamy pesto-infused sauce, and al dente pasta all tossed together for a meal that feels both fresh and indulgent. Whether it’s a busy weeknight or you’re cooking for friends, this recipe brings a beautiful balance of textures and tastes that never fails to impress.
Ingredients You’ll Need
The beauty of this Pesto Beef Pasta Recipe lies in its straightforward ingredients that each play a crucial role in delivering the final dish’s rich flavor and satisfying texture. From fresh basil for the pesto’s bright punch to ground beef for that savory depth, every component is simple but essential.
- 12 ounces pasta (rigatoni or any small shape): Ideal for holding onto the creamy sauce and pesto in every bite.
- 1 medium onion, finely chopped: Adds a subtle sweetness and depth when sautéed.
- 1 pound ground beef: The hearty protein that makes this dish uniquely comforting.
- 1 cup heavy cream: Creates a luscious, velvety sauce that balances the pesto’s herbal brightness.
- 3 cloves garlic, minced: Infuses bold aroma and flavor into the beef and sauce.
- 1 tablespoon tomato paste: Adds a concentrated umami boost and color to the sauce.
- ¼ teaspoon red pepper flakes: Offers a gentle warmth that enhances the overall taste without overpowering.
- For the Pesto:
- 1 cup fresh basil leaves, packed: The fresh green base that brings vibrancy to the pesto.
- ¼ cup pine nuts: Provide a creamy texture and subtle nuttiness to the pesto.
- ½ cup grated Parmesan cheese: Adds savory richness and sharpness.
- 1 clove garlic: Gives the pesto a punch of garlicky flavor.
- ¼ cup olive oil (more if needed): Binds everything together into a smooth, vibrant paste.
- Salt and black pepper, to taste: Essential for seasoning every element perfectly.
How to Make Pesto Beef Pasta Recipe
Step 1: Make the Pesto
Start by crafting your fresh pesto, which is the heartbeat of this dish. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until everything is finely chopped, then slowly drizzle in olive oil with the motor running until a smooth and creamy paste forms. Season with salt and pepper to your liking, setting it aside to let those flavors meld beautifully.
Step 2: Cook the Pasta
Bring a pot of salted water to a boil and cook your chosen pasta according to package directions until it reaches that perfect al dente texture. Drain the pasta, but be sure to reserve half a cup of the pasta water. This starchy water will come in handy to adjust the sauce’s consistency later, making the whole dish silky and cohesive.
Step 3: Brown the Beef and Sauté Vegetables
While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, coaxing out its natural sweetness. Toss in the minced garlic and cook until fragrant, then add your ground beef. Break it up with a spoon and cook until it’s beautifully browned, which locks in that deep, savory flavor that brings the dish to life.
Step 4: Build the Sauce
Stir the tomato paste and red pepper flakes into the browned beef mixture, allowing them to cook together for about two minutes to deepen their flavors. Next, pour in the heavy cream and let it simmer gently until it thickens slightly, yielding a rich and creamy base. Now, stir in the prepared pesto and add reserved pasta water as needed to create the perfect sauce consistency that coats every piece of pasta and beef.
Step 5: Combine and Serve
Return the cooked pasta to the skillet and toss everything together with the luscious sauce so that each rigatoni or noodle is generously coated. Serve this masterpiece hot, and don’t be shy about sprinkling extra Parmesan cheese on top – it’s an absolute game changer.
How to Serve Pesto Beef Pasta Recipe
Garnishes
To really elevate your Pesto Beef Pasta Recipe, sprinkle freshly grated Parmesan or Asiago cheese on top for a salty kick. A few torn basil leaves or a light drizzle of good-quality olive oil also add a fresh, verdant note that brightens each bite.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to cut through the richness or a side of garlic bread to soak up every last bit of that creamy, herbaceous sauce.
Creative Ways to Present
For a fun twist, serve the pasta in hollowed-out bell peppers or small ramekins for individual servings. Garnishing with toasted pine nuts can add a delightful crunch and a beautiful visual contrast.
Make Ahead and Storage
Storing Leftovers
Your Pesto Beef Pasta Recipe keeps beautifully for up to three days in an airtight container in the refrigerator. Make sure to cool it completely before storing to maintain freshness and texture.
Freezing
While it’s best enjoyed fresh, you can freeze leftovers by transferring the pasta and sauce into a freezer-safe container. Freeze for up to two months. Keep in mind pesto’s vibrant flavor might mellow slightly after freezing, so fresh garnish can help revive it.
Reheating
When reheating, gently warm the pasta on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. This will restore the creamy texture without drying it out. Using the microwave works too, just cover loosely and stir halfway through reheating.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni or small shapes are excellent for holding the sauce, feel free to use penne, fusilli, or even spaghetti depending on what you have on hand. The Pesto Beef Pasta Recipe is forgiving and versatile.
Is it possible to make the pesto without pine nuts?
Yes, you can substitute pine nuts with walnuts, almonds, or even cashews. Each will give the pesto a slightly different but delicious twist that still complements the dish wonderfully.
Can I prepare the pesto in advance?
Definitely! Make the pesto a day ahead and store it in an airtight container in the fridge, covering the surface with a thin layer of olive oil to prevent browning. It actually tastes even better after resting and mingling flavors overnight.
How spicy is the Pesto Beef Pasta Recipe?
It has a mild, gentle warmth from the red pepper flakes that enhances without overwhelming. You can adjust the amount depending on your preference or omit it if you prefer no heat at all.
Can I substitute ground beef for another protein?
Yes! Ground turkey, chicken, or even plant-based crumbles can be excellent alternatives that still work beautifully in the creamy pesto sauce to keep the dish hearty and satisfying.
Final Thoughts
This Pesto Beef Pasta Recipe truly feels like a warm hug on a plate—full of fresh, bold flavors wrapped in creamy comfort. It’s a fantastic go-to that’s surprisingly easy to make but delivers big on taste every single time. I’m confident once you try it, it’ll become a beloved staple in your kitchen just as it is in mine. Happy cooking and even happier eating!
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Pesto Beef Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A flavorful and creamy Pesto Beef Pasta that combines tender ground beef with a rich homemade basil pesto and a touch of cream. This quick and satisfying Italian-inspired dish is perfect for a family dinner or meal prep, ready in just 35 minutes.
Ingredients
Pasta
- 12 ounces pasta (rigatoni or any small shape)
Beef and Sauce
- 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
- 1 tablespoon olive oil (plus extra for cooking)
Pesto
- 1 cup fresh basil leaves, packed
- ¼ cup pine nuts
- ½ cup grated Parmesan cheese
- 1 clove garlic
- ¼ 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 black pepper to taste. Set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking water for later use.
- Brown Beef and Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent. Add the minced garlic and cook until fragrant, about 1 minute. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through.
- Make Sauce: Stir in the tomato paste and red pepper flakes into the browned beef mixture and cook for 2 minutes to develop flavor. Pour in the heavy cream and let the mixture simmer until it slightly thickens. Stir in the prepared pesto. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Combine and Serve: Add the cooked pasta directly to the skillet with the sauce. Toss gently to coat the pasta evenly with the creamy pesto beef sauce. Serve hot, garnished with extra Parmesan cheese if desired.
Notes
- You can substitute rigatoni with other small pasta shapes like penne or fusilli.
- For a nut-free pesto, omit pine nuts and replace with additional Parmesan or toasted sunflower seeds.
- Adjust the red pepper flakes to your preferred level of spiciness.
- Reserve some pasta water as it helps loosen the sauce and bind it to the pasta perfectly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
