Beef Pesto Pasta

As of early yesterday afternoon, I’d had no real plan for dinner.  I’d bought some beef stirfry meat at Busch’s earlier, intending on putting something together for lunches during the week, but had nothing specific in mind.  By late afternoon, though, I’d slowly started putting some pieces together.  I had stirfry meat, ok.  I had pasta, several varieties.  I had spinach leftover from our farm share, and garlic scapes.  A search of the freezer revealed some shelled edamame.  And then I was sitting on the couch looking out at my deck when I realized my basil plant was getting rather tall and needed to be cut down….pesto!  So things all just sort of came together.

Now, I didn’t really take note while making dinner, but as closely as I can remember, what I did is described below:

Beef Pesto Pasta
(serves 2-3)


  • about 2 cups whole wheat penne, cooked according to package directions
  • 1/2 pound beef stir-fry meat or beef stew meat, chopped into bite-sized pieces
  • 1 cup frozen edamame
  • 3 cups fresh spinach
  • 1 garlic scape, chopped
  • 1/2 cup pesto (I made mine with walnuts instead of pine nuts, and garlic scapes instead of cloves)
  • 1 tsp fresh thyme
  • 1/2 tbsp ancho chile powder
  • salt and pepper
  • olive oil


Heat some oil in a frying pan over medium-high heat.  Season meat with salt and pepper and thyme,  and add to the pan; cover.  Let brown for a couple minutes before stirring; add in edamame.  Cover and cook, stirring occasionally until meat is cooked through.  Stir in ancho chile powder and chopped garlic scape.  Toss spinach in on top, season with salt and pepper, and cover, letting the spinach steam for two minutes before thoroughly incorporating it with the meat.

Mix cook penne with the pesto and pour into the stirfry pan.  Fold ingredients together and serve.

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