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
Scale
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
