Description
This Pesto Beef Pasta recipe combines the rich flavors of homemade basil pesto with savory ground beef and creamy tomato sauce, tossed with perfectly cooked rigatoni or your favorite small pasta shape. Ready in just 35 minutes, this hearty and comforting dish is perfect for a family dinner or casual gathering, delivering a satisfying blend of fresh herbs, cheese, and meaty goodness in every bite.
Ingredients
Scale
For the Pasta and Sauce
- 12 ounces pasta (rigatoni or any small shape)
- 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
- Olive oil for sautéing (about 2 tablespoons)
- Salt and black pepper, to taste
For the 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 the fresh basil leaves, pine nuts, grated Parmesan cheese, and one clove of garlic. Pulse the ingredients until they are finely chopped.
- Add Olive Oil: While the processor is running, slowly drizzle in the olive oil until a smooth, cohesive paste forms. Season the pesto with salt and black pepper to taste, then set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 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 finely chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Then add the ground beef, breaking it up with a spoon, and cook until browned and cooked through.
- Make Sauce: Stir in the tomato paste and red pepper flakes into the beef mixture. Cook for 2 minutes to develop the flavors. Pour in the heavy cream and let it simmer, stirring occasionally, until the sauce slightly thickens.
- Incorporate Pesto: Stir the prepared pesto into the creamy beef sauce. If the sauce is too thick, add the reserved pasta water a little at a time to reach your desired consistency.
- Combine and Serve: Add the drained pasta directly to the skillet with the pesto beef sauce. Toss everything together to evenly coat the pasta with the sauce. Serve immediately, garnished with extra grated Parmesan cheese if desired.
Notes
- The reserved pasta water helps adjust the sauce consistency and helps the sauce cling to the pasta better.
- If you don’t have pine nuts, walnuts or almonds can be used as a substitute in the pesto.
- For a lighter version, you can substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Ensure to use fresh basil leaves for the best bright, herbal pesto flavor.
- Adding red pepper flakes is optional and can be adjusted or omitted for less heat.
