pesto pasta, beef, and olives
INGREDIENTS
2 large spaghetti squash
Basil pesto
2 cups fresh basil
1 clove garlic, crushed
1/3 cup pine nuts
1/2 cup lemon juice
1/2 cup olive oil
1/2 teaspoon sea salt tea
2 tablespoons salted butter biological
1/2 yellow onion shot. diced
2 pounds ground beef
Sea salt and pepper to taste
1 teaspoon garlic powder
1 cup Kalamata olives type
PREPARATION
01. Preheat oven to 425 degrees.
02. Cut the spaghetti squash in half lengthwise and remove seeds.
03. Place the halves of the spaghetti squash in a baking dish and bake for
35 minutes.
04. In a food processor by pulsing make pesto basil, garlic, and pine nuts together.
05. Add the lemon juice, olive oil, sea salt in food processor and mix
until smooth. Putting aside pesto.
06. Heat the butter in a large stove over medium heat.
07. Add the diced onion and saute until onion is tender.
08. Add the ground beef in the stove and season with sea salt, pepper, and garlic powder.
09. Continue to fry until beef is cooked. Put aside.
10. Once fully cooked spaghetti squash, remove from oven and shred
with a fork.
11. Serve the spaghetti squash with pesto and add the beef and olives
Servings: 6.
Total Time: 50 minutes.
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