Informations supplémentaires
40 min.
|
1083 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, the onion and the sundried tomatoes. Dice the carrot and the pepper.
2. Cook the pasta
Bring a pot of salted water to a boil. Add the gemelli and cook for 9-11 minutes. Before draining, keep about 1 cup of the pasta cooking water. Drain and set aside.
3. Cook the beef
In a skillet over medium-high heat, add a drizzle of olive oil. Cook the ground beef 4-5 minutes. Remove from the pan and set aside. The beef will continue to cook later in the sauce.
4. Cook the vegetables
In the same pan, add the onions and season with salt and pepper. Cook for 3-4 minutes. Add the carrots, the peppers, the garlic and the sun-dried tomatoes and cook for another 5-6 minutes.
5. Assemble
In the same pan, return the beef, add 0.5 2P | 1 3P can of tomato paste and a little of the pasta cooking water, Reduce the heat, cover and simmer for 7-8 minutes. Add the pesto, the cream, the cooked pasta and half of the grana padano. Mix well and season with salt and pepper.
6. Plate your dish
Serve the gemelli pasta with the pesto bolognese sauce. Garnish with the rest of the grana padano. Bon appétit!
180gGemelli Pasta
1unitYellow Onion(s)
1unitCarrot(s)
1unitRed Bell Pepper(s)
280gGround Beef
1unitGarlic Clove(s)
0.5unitTomato Paste
2unitBasil Pesto
3unitSun-Dried Tomatoes
120mlCream 18%
40gGrana Padano Cheese
What you need
Pan, pot, strainer.
1083 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
103g
34%
fat
51g
78%
cholesterol
132mg
44%
fiber
9g
36%
protein
53g
saturated
17g
85%
sodium
537mg
22%
sugar
19g
trans
1g