Casarecce with Pesto Recipe
Casarecce with pesto is a beloved Sicilian pasta dish featuring hand-rolled tube pasta coated in vibrant, herbaceous basil sauce. This classic combines al dente casarecce with fresh pesto, pine nuts, and creamy components for a simple yet deeply satisfying meal that captures the essence of Italian coastal cooking.
Ingredients
- 400g casarecce pasta
- 200g fresh basil leaves, loosely packed
- 50g pine nuts
- 50g grated Parmigiano-Reggiano cheese
- 2 cloves garlic, minced
- 120ml extra virgin olive oil
- 30g unsalted butter
- 2g fine sea salt
- 1g black pepper
- 30ml reserved pasta water
Instructions
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Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a bowl and set aside.
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Place basil leaves, minced garlic, and toasted pine nuts in a food processor. Pulse until coarsely combined, scraping down sides as needed.
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With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a chunky, spreadable consistency. Pulse briefly.
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Transfer pesto to a large bowl. Stir in grated Parmigiano-Reggiano, salt, and black pepper until evenly combined.
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Bring a large pot of salted water to a rolling boil. Add casarecce and cook for 9-11 minutes, stirring occasionally, until al dente.
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Reserve 30ml of pasta cooking water, then drain casarecce in a colander.
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Add the hot drained pasta to the bowl with pesto. Toss gently, adding reserved pasta water one tablespoon at a time until the sauce coats all pasta evenly.
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Stir in butter until melted and incorporated throughout, creating a silky, cohesive sauce.
Substitutions
- Walnuts or sunflower seeds for pine nuts if allergic or unavailable
- Pecorino Romano for a sharper, more peppery cheese profile instead of Parmigiano-Reggiano
- Spinach or arugula blended with basil for a milder, earthier pesto
- Dairy-free cashew cream for butter to create a vegan version
Tips
- Do not over-process the pesto; a textured consistency is more authentic and flavorful than a smooth paste
- Reserve pasta water generously; the starch helps emulsify the pesto and creates a silky coating
- Use the best quality extra virgin olive oil available, as it is a primary flavor component in this simple dish
- Serve immediately while the pasta is hot; pesto oxidizes quickly and loses its vibrant color
Casarecce originated in Sicily and remains a signature regional pasta shape. Pesto as a sauce pairs particularly well with casarecce's ridged surface, which traps and holds the sauce beautifully, making this combination a cherished preparation throughout southern Italy.
Frequently Asked Questions
How long does Casarecce with Pesto Recipe take to make?
Casarecce with Pesto Recipe takes about 27 minutes total — 15 minutes of prep and 12 minutes of cooking — and makes 4 servings.
What can I substitute in Casarecce with Pesto Recipe?
You can adapt it easily: Walnuts or sunflower seeds for pine nuts if allergic or unavailable; Pecorino Romano for a sharper, more peppery cheese profile instead of Parmigiano-Reggiano; Spinach or arugula blended with basil for a milder, earthier pesto.
How should I store leftover Casarecce with Pesto Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Casarecce with Pesto Recipe?
Each serving of Casarecce with Pesto Recipe has about 24g of protein and 680 calories.
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