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
Scale
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.
