Fettuccine Pesto Bolognese with Parmesan & Crushed Red Pepper
45g of Protein

Fettuccine Pesto Bolognese

with Parmesan & Crushed Red Pepper

25 MIN
2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Dry-Aged Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, Dry-Aged Ground Beef View recipe
    • with Ground Beef

    From the Test Kitchen

    Fettuccine pasta is the perfect vessel for every bit of saucy delight in this dish---a combination of bolognese, the classic Italian meat sauce, and our basil pesto for an herbaceous flair.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      980 Cals (est.)
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    fresh
    ingredients
    Fettuccine Pesto Bolognese with Parmesan & Crushed Red Pepper
    Title
    • 10 oz Ground Beef
    • 8 oz Fettuccine Pasta
    • 6 oz Carrots
    • 2 cloves Garlic
    • 3 Tbsps Basil Pesto
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 2 Tbsps Tomato Paste
    • ¼ cup Cream
    • ¼ cup Grated Parmesan Cheese
    • ¼ tsp Crushed Red Pepper Flakes

    Fettuccine Pesto Bolognese

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings).

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water (or 1/2 cup for 4 servings), drain thoroughly and return to the pot.

    Cook the pasta
    Make the bolognese
    3 Make the bolognese

    Meanwhile, in a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Carefully add the chopped garlic, tomato paste, worcestershire sauce, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat. Shaking the packet before opening, add half the cream (you will have extra). Stir until combined. Taste, then season with salt and pepper if desired.

    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the bolognese, pesto, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the parmesan. Enjoy!

    Finish the pasta & serve your dish
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