Pesto Beef Pasta
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This amazing Pesto Beef Pasta has become our new weeknight favorite. Combining the rich flavors of homemade pesto with savory ground beef, it’s a dish that’s both satisfying and bursting with freshness.
Have you ever found yourself staring into the fridge, thinking, “What can I make that’s both comforting and a little bit special?” Well, that’s exactly how this Pesto Beef Pasta came to be. I was craving something hearty but also fresh and vibrant, and let me tell you, this dish hits all the right notes!
Imagine juicy ground beef mingling with the aromatic goodness of homemade basil pesto, all enveloped in a creamy sauce that clings to every bite of pasta. It’s the kind of meal that feels like a warm hug after a long day. And the best part? It’s surprisingly easy to make, and ready in just 35 minutes!
Before You Start
- Gather Everything First: Trust me, having all your ingredients prepped and ready makes cooking a breeze. Fresh basil is the star here, so make sure you’ve got plenty.
- Toast the Pine Nuts (Optional but Worth It): If you have a few extra minutes, lightly toast the pine nuts in a dry skillet. It adds a wonderful depth of flavor to the pesto.
- Go for Fresh Parmesan: Grating fresh Parmesan cheese instead of using the pre-grated kind makes a big difference in taste. It’s a small step that really pays off.
- Don’t Forget to Save Pasta Water: Before draining the pasta, scoop out about half a cup of the cooking water. It can help adjust the sauce’s consistency later on.
- Cook Pasta Al Dente: We want the pasta to have a little bite to it, so it holds up well when mixed with the sauce.
- Adjust the Spice Level: If you’re not a fan of heat, feel free to reduce or skip the red pepper flakes. If you love a kick, add a bit more!
- Choose Lean Ground Beef: I like using lean ground beef to keep the dish from becoming too greasy. If you have a fattier blend, you might want to drain some of the excess fat after browning.
- No Pine Nuts? No Problem: If you don’t have pine nuts on hand, walnuts or almonds make great substitutes in the pesto.
- Taste as You Go: Give the sauce a taste before mixing in the pasta. You might want to adjust the seasoning with a bit more salt or pepper.
Ingredients You’ll Need
- Pasta: Like rigatoni or any small shaped pasta. Feel free to use your favorite pasta shape or whatever you have on hand.
- Onion, finely chopped: Adds a sweet and savory depth to the sauce. If you don’t have an onion, shallots or even a leek could work in a pinch.
- Ground beef: You can substitute with ground turkey or chicken if you prefer a lighter option.
- Heavy cream: Makes the sauce wonderfully creamy and indulgent. For a lighter twist, half-and-half or whole milk can be used, though the sauce will be thinner.
- Garlic, minced: Use as much or as little as you like. You can substitute with garlic powder if necessary, but fresh is best.
- Tomato paste: Adds a concentrated tomato flavor and helps thicken the sauce. If you’re out, a few tablespoons of tomato sauce can work, but you might need to adjust the liquid.
- Red pepper flakes: For a little bit of heat. Adjust the amount to your taste, or leave it out if you prefer no heat.
- Fresh basil leaves: If you don’t have any basil, a mix of spinach and parsley will work but will taste a bit different.
- Pine nuts: Adds a buttery, nutty texture to the pesto. Walnuts or almonds are great substitutes if that’s what you’ve got.
- Parmesan cheese, grated: Brings a salty richness to the pesto. Pecorino Romano works too if you have it.
- Garlic: Gives the pesto its punchy flavor. One clove is usually enough, but adjust to your liking.
- Olive oil: Helps blend everything into a smooth, luscious pesto. You might need a bit more to reach your desired consistency.
- Salt and pepper to taste: Enhances all the flavors and brings the pesto together.
Begin by preparing the pesto. In a food processor, combine 1 cup of packed fresh basil leaves, ¼ cup of pine nuts, ½ cup of grated Parmesan cheese, and 1 clove of garlic. Pulse until everything is finely chopped. While the processor is running, slowly drizzle in ¼ cup (or more) of olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
Tip: Adding the olive oil slowly helps the pesto emulsify, giving it a creamy texture that clings to the pasta.
Bring a large pot of salted water to a boil. Add 12 ounces of rigatoni or any small-shaped pasta and cook according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the pasta and set it aside.
In a large skillet, heat a splash of olive oil over medium heat. Add 1 medium finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then add 3 cloves of minced garlic and cook for another minute until fragrant.
Add 1 pound of ground beef to the skillet with the onions and garlic. Cook it for about 5-7 minutes, breaking it apart with a spatula, until it’s browned and no longer pink.
Stir in 1 tablespoon of tomato paste and ¼ teaspoon of red pepper flakes. Cook for an additional 2 minutes, mixing well.
Tip: Cooking the tomato paste caramelizes it slightly, intensifying its rich tomato flavor.
Slowly pour 1 cup of heavy cream into the skillet, stirring to combine everything. Bring the mixture to a gentle simmer and let it cook for a few minutes until the sauce thickens slightly. Stir the freshly made pesto into the sauce, ensuring it’s fully incorporated. If the sauce feels too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
Add the cooked pasta to the skillet with the sauce. Gently toss everything together so the pasta is evenly coated with the creamy pesto beef sauce. Sprinkle extra grated Parmesan cheese on top if you’d like and serve.
How To Serve
When I serve this flavorful Pesto Beef Pasta, I like to pair it with some tasty sides that complement the rich flavors. Here are some ideas you might enjoy:
Easy Garlic Bread
Caesar Salad Recipe
Italian Roasted Mushrooms and Veggies
Italian Wedding Soup
Frequently Asked Questions
Can I use store-bought pesto instead of making it from scratch?
Absolutely! If you’re short on time or missing some pesto ingredients, a good-quality store-bought pesto works just fine. I often use store-bought pesto when I’m in a hurry, and it still tastes delicious.
What’s the best way to store leftovers?
If you have any leftovers (which doesn’t happen often in my house!), place them in an airtight container and store them in the refrigerator for up to 3 days. When you’re ready to reheat, you might want to add a splash of water or cream to loosen up the sauce.
Can I freeze the Pesto Beef Pasta?
Yes, you can! Let the pasta cool completely, then transfer it to a freezer-safe container or a zip-top freezer bag. It will keep well in the freezer for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally. You might need to add a little cream or broth to bring back the sauce’s creamy consistency.
Can I make this dish vegetarian?
Definitely! You can omit the ground beef altogether or replace it with a plant-based meat alternative. Adding extra veggies like mushrooms, zucchini, or bell peppers can also make the dish hearty and satisfying without the meat.
More Delicious Pasta Recipes
- Tomato Spinach Chicken Pasta
- Pasta alla Norma
- Creamy Jerk Chicken Pasta
- Creamy Sausage Tortellini
- Chicken Bacon Pasta
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Pesto Beef Pasta
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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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
