Feast your eyes on these noodles! Add in gorgeous baby heirloom tomatoes, big hunks of marinated artichoke, and fresh homemade pesto to make this dish a winner! If you love fresh flavors and need some pasta to fill you up, then add this Quick and Easy Casarecce Pasta with Pesto recipe to your to-do list. As an added bonus, the chilled version uses only one pot, a few simple ingredients, and is under 15 minutes to prepare.
Prefer an easy dinner option? This post presents two variations, allowing you to try our favorite dinner version. Simply add chicken and change it up a little with creamy pesto sauce, roasted tomatoes, and parmesan for a "winner-winner chicken dinner!"
This gorgeous pasta dish is filled with one of our favorite noodles. Casarecce, which is a traditional short noodle from Sicily, is a loosely rolled short pasta that is perfect for holding pesto and also makes a nice presentation.
Why we love this recipe:
- It's fresh - Garden tomatoes, homemade pesto, lemon, and basil leaves add so much freshness to this pasta!
- It's easy - If your pesto is already made, you can put this pasta dish together in under 15 minutes.
- It makes great leftovers - Nothing like a good pasta dish to keep in the refrigerator for leftovers the next day. No reheating is necessary, just quick eating.
- It's filling - We hope you're hungry. Pasta will really fill you up!
Looking for more amazing pasta recipes? Try this Bay Scallops with Pasta and White Wine Sauce, or this Bucatini Alla Carbonara with Prosciutto and Peas.
Jump to:
INGREDIENTS
- Pasta - We used Casarecce pasta because we just love the shape of these noodles.
- Pesto - Homemade pesto is the best. Some fresh basil, pine nuts, garlic, lemon, and parmesan are the key ingredients.
- Tomatoes - We found these beautiful baby heirloom tomatoes at our local farmer's market.
- Artichoke hearts - We prefer marinated artichoke hearts for this dish.
- Mozzarella cheese - Mozzarella snacking cheese works well. You could also cut up some fresh mozzarella into little cubes.
- Basil - Fresh basil really makes a difference.
- Lemon - Fresh lemon is preferred.
- Salt - A little salt for the pasta water.
- Pepper - Fresh cracked pepper is best.
Note: Refer to the recipe card below for exact quantities.
INSTRUCTIONS
How to Make Easy Casarecce Pasta with Pesto
STEP ONE: Boil the Pasta
Bring a large pot of water to a boil with a little salt. Boil the pasta according to the package directions. Drain in a colander when finished and set aside.
STEP TWO: Dice the Vegetables and Herbs
Dice all of the baby heirloom tomatoes in half. Chiffonade the basil by stacking the basil leaves, rolling them together, then cutting them into thin ribbons.
STEP THREE: Mix in the Pesto and Other Ingredients
Combined the drained pasta with all other ingredients except the mozzarella cheese.
STEP FOUR: Chill and Serve
Place the pasta and mozzarella cheese into the refrigerator to chill for at least one hour. Remove the pasta and mix in the mozzarella cheese. Add fresh basil leaves for garnish if desired.
SUBSTITUTIONS
- Tomatoes - Standard grape or cherry tomatoes can be used in place of heirloom tomatoes.
- Artichoke - The non-marinated variety would also work well.
- Pasta - Choose any type of pasta you like!
VARIATIONS
- Method - Try this delicious dinner version with chicken (see picture and recipe below). It is one of our favorite main dishes! Simply roast the tomatoes, add some cream to make a pesto cream sauce, then add fresh parmesan instead of mozzarella. Do you like a little heat? Add a pinch of red pepper flakes.
EQUIPMENT
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STORAGE
Store in the refrigerator in an airtight container for up to 2 days.
This dish is not freezer friendly.
Note: Refer to Top Tips below for more storage and reheating tips.
Top Tips
Chilling the mozzarella snack cheese separately from the warm pasta will prevent the cheese from melting.
MORE RECIPES
Have leftover ingredients?
- Use up any leftover pesto you have on hand by adding it to this Prosciutto Caprese Sandwich.
- Have excess baby heirloom tomatoes? Try this Heirloom Cherry Tomato and Asparagus Quiche.
In the mood for a similar dish?
More lunch recipes you will love:
FAQ
cah-sah-ret-chee
Casarecce is a type of pasta that originates from Sicily, Italy. Its name means "homemade" or "home-style," and it is characterized by its twisted, elongated shape. The unique shape of Casarecce makes it great for holding traditional Italian sauces like marinara, pesto, and ragu.
Yes, Garafalo sells a gluten-free version with corn flour, potatoes, and quinoa. There are many other options available if you search "gluten-free casarecce" online.
📖 Recipe
Quick and Easy Casarecce Pasta with Pesto (Two Ways)
Ingredients
Lunch Version (Serve Chilled)
- 1 lb Casarecce pasta
- ¾ cup Pesto
- 1.5 pints Baby heirloom tomatoes
- 1 33 oz jar Artichoke hearts drained
- 4 packs Mozzarella snacking cheese about 12 balls
- 6-8 qty Basil leaves fresh
- ½ qty Lemon juice of
- ½ teaspoon Salt for pasta boil
- ¼ teaspoon Pepper or to taste
Dinner Version (Serve Warm)
- 1 lb Casarecce pasta
- 2 small Boneless skinless chicken breasts
- 1 pint Cherry tomatoes
- ½ cup Heavy cream
- ½ cup Pesto sauce
- ½ cup Parmesan cheese grated
- 3 tablespoon Olive oil
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- Basil leaves fresh, for garnish
Instructions
Lunch Version (Serve Chilled)
- In a large pot, bring water to a boil and add a pinch of salt. Cook the Casarecce pasta according to the instructions on the package. Once cooked, drain the pasta in a colander and set it aside.
- Halve all the baby heirloom tomatoes. Stack the fresh basil leaves together, roll them tightly, and slice them into thin ribbons (also known as chiffonade).
- In a mixing bowl, combine the drained pasta with the diced baby heirloom tomatoes, artichoke hearts, and the desired amount of pesto. Squeeze the juice of half a lemon over the mixture. Season with salt and pepper to taste.
- Transfer the pasta mixture along with the mozzarella snacking cheese to a refrigerator-safe container. Chill for a minimum of one hour to allow the flavors to meld together.
- Once chilled, remove the pasta from the refrigerator and gently mix in the mozzarella cheese. If desired, garnish with fresh basil leaves for an extra touch of freshness.
Dinner Version (Serve Warm)
- Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 15 minutes until the tomatoes are slightly charred and softened.
- While the tomatoes are roasting, cook the Casarecce pasta according to the package instructions until al dente. Drain and set aside.
- Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for about 6-8 minutes per side until they are cooked through and no longer pink in the center. Remove from the skillet and let them rest for a few minutes. Slice the chicken into thin strips.
- In the same skillet, reduce the heat to low and add the heavy cream. Stir in the pesto sauce and grated Parmesan cheese. Cook for a few minutes until the sauce thickens and the cheese is melted, stirring constantly.
- Add the cooked Casarecce pasta to the skillet with the pesto cream sauce. Toss gently to coat the pasta evenly.
- Serve the pasta in individual bowls or plates. Top with the sliced chicken and roasted cherry tomatoes. Garnish with fresh basil leaves.
Notes
- Tomatoes - Standard grape or cherry tomatoes can be used in place of heirloom tomatoes.
- Artichoke - The non-marinated variety would also work well.
- Pasta - Choose any type of pasta you like!
Food Safety
Cook chicken to a minimum internal temperature of 165 °F (74 °C)
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
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