Pesto Bolognese Gemelli Pasta
with sun-dried tomatoes and grana padano
Ingredients
- Gemelli Pasta
- Yellow Onion(s)
- Carrot(s)
- Pepper(s)
- Ground Beef
- Garlic Clove(s)
- Tomato Paste
- Basil Pesto
- Sun-Dried Tomatoes
- Cream 18%
- Grana Padano Cheese
Necessary elements
pan, pot, strainer
1. Chop the garlic, the onion and the sundried tomatoes. Dice the carrot and the pepper in 1/4 inch pieces.
2. 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. 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. 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. 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. Serve the gemelli pasta with the pesto bolognese sauce. Garnish with the rest of the grana padano. Bon appétit!