Montecarlo Pasta: Restaurant-Style Pasta with Creamy Meat Sauce and Fresh Basil Pesto

In a blender or food processor, combine basil, pine nuts, Parmesan, garlic, a pinch of salt, and a splash of olive oil. Blend until smooth, adding more oil as needed to reach a saucy consistency. Set aside.

Cook the Pasta:
Boil pasta in salted water until al dente according to package instructions. Drain and set aside.

Make the Meat Sauce:
In a large skillet, heat a little olive oil and sauté the chopped onion until translucent.
Add the minced garlic and chili pepper, cook for another minute.
Stir in the ground beef and cook until browned.
Mix in the tomato paste and stir for 1–2 minutes.
Pour in the cream, reduce heat, and let it simmer for 3–4 minutes until the sauce thickens slightly.

Combine:
Add the cooked pasta to the skillet with the meat sauce. Toss well to coat.
Spoon the fresh pesto over the pasta and gently mix or serve on top.

Serving and Storage Tips

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