Pasta in garlicky yogurt, topped with spiced browned beef and a sizzling paprika-chili butter, inspired by Turkish manti. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🧀Yogurt1 cup
🧀Butter3 tbsp
🧅Onion1, finely chopped
🧄Garlic2 cloves, grated
🌿Fresh Basil1 cup
🍗Ground Beef250 g
🍅Tomato Paste1 tbsp
🌶️Paprika1 tsp
🌾Pasta Shells300 g
🫙Pine Nuts2 tbsp
Optional extras
🧀Parmesan Cheese1/4 cup
🌶️Urfa Pepper Flakes1 tsp
🌿Dried Mint1 tsp
Instructions
1
Brown the beef with onion, stir in tomato paste and season.
2
Cook the pasta until al dente.
3
Mix yogurt with garlic and a pinch of salt.
4
Melt butter with paprika, pepper flakes and mint until sizzling.
5
Spoon garlic yogurt over the pasta, top with beef and drizzle with the spiced butter.
6
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Keep the yogurt at room temperature so it doesn't chill the hot pasta.
