Description
This Pesto Beef Pasta Recipe is a hearty and flavorful Italian-American dish combining tender ground beef with fragrant basil pesto, sun-dried tomatoes, and Parmesan cheese, tossed with perfectly cooked penne or rotini pasta for a satisfying weeknight dinner.
Ingredients
Scale
Pasta and Sauce
- 12 ounces pasta (penne or rotini)
- 1 tablespoon olive oil
- 1/2 cup prepared basil pesto
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup pasta water (reserved)
- 1/4 cup grated Parmesan cheese
Meat and Seasonings
- 1 pound ground beef
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 10-12 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.
- Brown the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook for 6-8 minutes until browned and fully cooked through.
- Sauté the Aromatics: Add the minced garlic, salt, black pepper, and crushed red pepper flakes (if using) to the beef. Cook for about 1 minute, stirring frequently to release the flavors.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another minute to combine the flavors.
- Mix in Pesto and Pasta Water: Reduce the heat to low and stir in the basil pesto along with the reserved pasta water. This will help create a smooth and creamy sauce that coats the pasta evenly.
- Combine Pasta and Sauce: Add the cooked pasta directly into the skillet and toss everything together gently, ensuring the pasta is well coated with the pesto beef sauce.
- Finish and Serve: Sprinkle the grated Parmesan cheese over the pasta and stir lightly to incorporate. Garnish with fresh basil or parsley if desired. Serve warm for best flavor.
Notes
- For a lighter version, substitute ground turkey or chicken instead of beef.
- Stir in fresh spinach or arugula toward the end of cooking for added greens and nutrients.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Use nut-free pesto if you need to keep this recipe nut-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 490mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
