Beef & Pesto Spaghetti With Cherry Tomatoes
Here’s another variation for a Pesto pasta dish which frankly I could eat all day but we all know that’s not a good idea. I mean, leftovers are fine, of course. 😉 Just to keep you abreast of Pesto pasta recipes on this blog, there’s the Shrimp And Pesto Spaghetti, Pesto Chicken Spaghetti, Shrimp & Penne in Pesto Sauce, and Shrimp & Fettuccine In Pesto Sauce.
Now he’s a new recipe that’s equally delicious and would definitely going to be added in Pesto rotation in my household, Beef & Pesto Spaghetti With Cherry Tomatoes.
Beef & Pesto Spaghetti With Cherry Tomatoes
Ingredients
- 1/2 pound ground beef
- 4 tbsp pesto sauce
- 10-12 cherry tomatoes (cut in halves)
- 4 cloves garlic (peeled, chopped)
- salt and pepper to taste
- spaghetti noodles
- water for boiling pasta (save 1 cup of pasta water)
- ground Parmesan cheese
Instructions
- Boil water for the spaghetti noodles. Save 1 cup of the pasta water.
- While the water is boiling, brown the ground beef. Discard most of the grease.
- Add the cherry tomates and garlic. Stir it a few times then cover the pan to let it cook.
- Season with salt & pepper. Saute until cherry tomatoes are slightly soft.
- Stir in the pesto sauce. Add more if you like it greener and intense pesto flavor.
- Add the saved pasta water.
- Stir eveyrthing together. Cover the pan and let it simmer in low heat until the spaghetti noodles are ready.
- Add the spaghetti noodles.
- Gently stir everything together.
VOILA! Beef & Pesto Spaghetti With Cherry Tomatoes
A generous sprinkle of ground Parmesan cheese, PLEASE!