Description
Penne Pasta with Beef and Green Bean Pesto Sauce is a fresh, herbaceous dish combining tender beef, pasta, and a unique pesto made with green beans. It’s creative, vibrant, and offers a delicious twist on traditional pesto pasta.
Ingredients
Units
Scale
- 300g penne pasta
- 300g beef strips
- 150g green beans
- 1 cup fresh basil leaves
- 2 cloves garlic
- 50g Parmesan cheese, grated
- 4 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Cook penne pasta and green beans together in salted boiling water until pasta is al dente and beans are tender. Drain and set aside.
- In a skillet over medium-high heat, cook beef strips until browned and cooked through. Set aside.
- In a blender or food processor, combine green beans, basil, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth to make the pesto.
- Toss cooked pasta with green bean pesto and beef strips until well combined.
- Serve warm, garnished with extra Parmesan if desired.
Notes
- Use chicken or tofu as an alternative to beef.
- Add cherry tomatoes for extra freshness.
- Swap penne for fusilli or any short pasta.
- Add red pepper flakes for a spicy kick.
- Pesto can be made up to 2 days in advance and stored in the fridge.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg