The Famous Montecarlo Pasta! Restaurant Quality in a Few Minutes

In a food processor, combine the basil leaves, pine nuts, parmesan cheese, garlic, and a pinch of salt and pepper. Pulse to blend everything together.

With the processor running, slowly drizzle in olive oil until you get a smooth and creamy consistency. Set aside.

2. Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water to help loosen the sauce later.

3. Make the Beef Sauce:
While the pasta is cooking, heat a little olive oil in a large pan over medium heat. Add the onion and garlic, sautéing for about 2 minutes until softened and fragrant.

Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks. Season with salt, pepper, and stir in the tomato paste and chili pepper (if using). Cook for another 2 minutes to develop the flavors.

Pour in the cream and let the sauce simmer for about 3-5 minutes, stirring occasionally, until it thickens.

4. Combine Pasta and Sauce:
Add the drained pasta to the beef sauce, tossing to combine. If needed, add a splash of the reserved pasta water to make the sauce coat the pasta more easily.

5. Finish with Pesto:
Stir in the freshly made pesto, ensuring the pasta is evenly coated with the flavorful, creamy sauce.

6. Serve:
Plate the pasta and top with additional parmesan cheese if desired. Serve hot and enjoy the restaurant-quality flavors right at home!

Serving and Storage Tips