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Pesto Bolognese Gemelli Pasta

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Pesto Bolognese Gemelli Pasta

with sun-dried tomatoes and parmesan

Informations supplémentaires
40 min. | 1083 kcal | easy | Family |
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!
180 g Gemelli Pasta
1 unit Yellow Onion(s)
1 unit Carrot(s)
1 unit Red Bell Pepper(s)
280 g Ground Beef
1 unit Garlic Clove(s)
0.5 unit Tomato Paste
2 unit Basil Pesto
3 unit Sun-Dried Tomatoes
120 ml Cream 18%
40 g Grana 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