Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
- Meanwhile, heat a large skillet over medium-high heat. Add the minced meat and cook until browned, breaking it apart as it cooks. Season with salt and black pepper.
- Add the diced onion and cook until softened. Add the garlic and tomato paste and cook for another minute.
- Pour in the cooking cream and stir in 2–3 tablespoons of green pesto. Reduce the heat and gently simmer for 2–3 minutes.
- Add the drained pasta to the sauce along with a splash of reserved pasta water.
- Add the grated Parmesan and toss everything together until the cheese has melted and the sauce is creamy and coats the pasta. Add another splash of pasta water if needed.
- Taste and adjust the salt and pepper.
- Serve immediately with extra freshly grated Parmesan on top.
Notes
The exact amount of pesto will depend on the pesto you use and how strong you want the basil flavor to be. Start with 2 tablespoons, taste, and add more if needed.
Don't forget to reserve some pasta water before draining the pasta. A small splash at the end makes a big difference in creating a silky sauce.