Pesto Beef Pasta Recipe
If you are craving a meal that bursts with fresh, herbaceous flavor and hearty comfort, this Pesto Beef Pasta Recipe is your new go-to. Combining the rich, savory goodness of browned ground beef with the vibrant, aromatic punch of homemade basil pesto, this dish is both satisfying and exciting to the palate. Creamy, slightly spicy, and perfectly balanced, every forkful delivers layers of texture and taste that make dinner feel like a special occasion any night of the week.
Ingredients You’ll Need
The magic of this recipe lies in its simple, essential ingredients that work harmoniously to bring out a rich tapestry of flavors and textures. Each component, from the fragrant basil leaves to the creamy cheese and tender pasta, plays a crucial role in creating a dish that’s vibrant, smooth, and utterly delicious.
- 12 ounces pasta (rigatoni or any small shape): Holds the sauce beautifully with its ridges and shape, ensuring every bite is coated in flavor.
- 1 medium onion, finely chopped: Adds sweetness and depth when sautéed to softness.
- 1 pound ground beef: Provides a hearty, rich base that makes this pasta a filling meal.
- 1 cup heavy cream: Brings luscious creaminess that mellows the pesto and ties the sauce together.
- 3 cloves garlic, minced: Infuses the dish with savory warmth and aroma.
- 1 tablespoon tomato paste: Adds a subtle tang and richness to the sauce.
- ¼ teaspoon red pepper flakes: Offers a gentle kick that enhances without overpowering.
- 1 cup fresh basil leaves, packed: The star herb that makes the pesto bright and fragrant.
- ¼ cup pine nuts: Adds a buttery nutty flavor and creaminess to the pesto texture.
- ½ cup grated Parmesan cheese: Provides saltiness and nuttiness, enriching both pesto and sauce.
- 1 clove garlic: Boosts the pesto’s aromatic profile.
- ¼ cup olive oil (more if needed): Blends all pesto ingredients into a smooth, glossy paste.
- Salt and black pepper, to taste: Essential seasonings to balance and highlight all the flavors.
How to Make Pesto Beef Pasta Recipe
Step 1: Make the Pesto
Start by making your homemade pesto, which is the vibrant heart of this recipe. In a food processor, toss in fresh basil leaves, pine nuts, Parmesan cheese, and a clove of garlic. Pulse until finely chopped. Then, with the motor running, slowly drizzle in olive oil until the mixture becomes a smooth, luscious paste. Don’t forget to season with salt and freshly cracked black pepper to bring out all those bright, herbal notes!
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. That perfect tender bite will hold up nicely when mixed with the creamy sauce. Before draining, reserve about half a cup of the pasta water — this comes in handy later for adjusting the sauce consistency.
Step 3: Brown the Beef and Sauté Vegetables
While your pasta cooks, heat some olive oil in a large skillet over medium heat. Add finely chopped onions and sauté them until they’re soft and golden. Then, toss in minced garlic and cook just until fragrant — this quick step really unlocks the flavor. Now add the ground beef, cooking it thoroughly and breaking it into crumbles as it browns beautifully.
Step 4: Build the Sauce
Next, stir in your tomato paste along with red pepper flakes to provide a subtle, smoky depth and gentle heat. Cook this mixture for a couple of minutes to let the flavors meld. Pour in the heavy cream and let it simmer until the sauce slightly thickens, resulting in a silky texture. Now fold in the homemade pesto and add some reserved pasta water if you want a more fluid sauce that clings perfectly to the noodles.
Step 5: Combine Pasta and Sauce
Finally, add your cooked pasta to the skillet and toss everything together, ensuring every piece of rigatoni is luxuriously coated in the creamy pesto beef sauce. Serve hot, offering extra Parmesan cheese at the table for that final savory touch everyone loves.
How to Serve Pesto Beef Pasta Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese on top instantly elevates the dish, adding a salty finish that enhances the pesto’s vibrant flavors. A few whole basil leaves or a light drizzle of good quality olive oil can also add an inviting fragrance and beautiful color contrast.
Side Dishes
To round out this rich and flavorful meal, consider serving it alongside a crisp green salad with a zesty lemon vinaigrette to brighten the palate. Garlic bread or a warm baguette is also fantastic for mopping up that creamy pesto sauce — trust me, it’s going to be irresistible.
Creative Ways to Present
If you want to impress guests, serve the pasta in shallow bowls for a rustic, family-style vibe. Garnish with toasted pine nuts for an added crunch and scatter microgreens or edible flowers for a touch of elegance that makes the dish pop visually as well as on the taste buds.
Make Ahead and Storage
Storing Leftovers
Store any leftover pesto beef pasta in an airtight container in the refrigerator for up to 3 days. This dish holds up beautifully, and the flavors even deepen when given some time to meld.
Freezing
If you’d like to freeze it, transfer the cooled pasta to a freezer-safe container and freeze for up to 2 months. It’s convenient for those busy days when you want a homemade meal with minimal effort.
Reheating
Reheat gently on the stovetop or in the microwave with a splash of water or cream to loosen the sauce. Stir often to warm it evenly without drying out the pasta or sauce. The creamy pesto beef mixture will taste just as delightful the second time around.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni works wonderfully to hold the sauce, you can use penne, fusilli, or any small-shaped pasta you like. Just make sure it has enough surface area to cling to that delicious pesto beef sauce.
Is it possible to make the pesto without pine nuts?
Yes, you can substitute pine nuts with walnuts or almonds for a slightly different but still tasty pesto. Each nut offers its own unique flavor and texture that complements the basil beautifully.
Can I prepare the pesto in advance?
Definitely! You can make the pesto a day ahead and store it in the refrigerator in an airtight container, drizzled with a little olive oil to prevent browning. It will be ready to mix into your sauce when you cook the pasta.
How spicy is the dish?
The red pepper flakes add just a subtle heat that enhances the flavors without overwhelming the dish. You can easily adjust the amount to your preference to make it milder or spicier.
Is this recipe suitable for meal prep?
Yes, this Pesto Beef Pasta Recipe is fantastic for meal prep since it stores well and can be reheated quickly. Just be sure to keep the portions airtight in the fridge and add fresh garnishes when ready to eat.
Final Thoughts
If you want to whip up a dish that feels both comforting and exciting, this Pesto Beef Pasta Recipe is a shining star to keep in your repertoire. With its unbeatable combination of creamy, savory beef and bright, fresh pesto, it’s a meal that’s sure to win hearts and fill plates with happy smiles. Go ahead, give it a try — your taste buds will thank you!
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Pesto Beef Pasta Recipe
- Total Time: 35 minutes
- Yield: 5 servings 1x
Description
This Pesto Beef Pasta recipe combines tender ground beef with creamy, flavorful pesto sauce and al dente pasta for a hearty and satisfying meal. The homemade pesto, made from fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil, adds a rich, aromatic touch that complements the savory beef and creamy tomato sauce perfectly. Ready in just 35 minutes, this dish is ideal for a quick weeknight dinner.
Ingredients
Pasta
- 12 ounces pasta (rigatoni or any small shape)
Main Ingredients
- 1 medium onion, finely chopped
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- Olive oil (for cooking and pesto, about ¼ cup plus more as needed)
Pesto
- 1 cup fresh basil leaves, packed
- ¼ cup pine nuts
- ½ cup grated Parmesan cheese
- 1 clove garlic
- Salt and black pepper, to taste
Instructions
- Make Pesto: In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic. Pulse until ingredients are finely chopped. With the processor running, slowly drizzle in olive oil until a smooth paste forms. Season the pesto with salt and black pepper to taste. Set aside for later use.
- 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 about ½ cup of the pasta cooking water to adjust the sauce later if needed.
- Brown Beef and Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 3-5 minutes. Add the minced garlic and cook until fragrant, approximately 1 minute. Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks to ensure even browning.
- Make Sauce: Stir in the tomato paste and red pepper flakes with the beef mixture and cook for 2 minutes to develop flavor. Pour in the heavy cream and simmer the sauce, stirring occasionally until it thickens slightly, about 3-5 minutes. Stir in the prepared pesto sauce until well incorporated. If the sauce appears too thick, gradually add the reserved pasta water to reach the desired consistency.
- Combine and Serve: Add the cooked pasta directly into the skillet with the sauce. Toss thoroughly to ensure the pasta is well coated in the creamy pesto beef sauce. Serve immediately, garnished with extra grated Parmesan cheese if desired.
Notes
- Use good quality fresh basil leaves for the best flavor in the pesto.
- Reserve pasta water as its starch content helps to loosen the sauce and improve texture.
- Adjust red pepper flakes to control the heat level to your preference.
- For a lighter option, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Can be made ahead; store sauce and pasta separately and combine before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
