Quick and Easy Casarecce Pasta with Pesto (Two Ways)
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, it uses only a few simple ingredients and is under 15 minutes to prepare. Prefer an easy dinner option? Add chicken and roasted tomatoes for a "winner-winner chicken dinner!"
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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
Storage Store in the refrigerator in an airtight container for 2-3 days.
Freeze This dish is not freezer friendly.
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!
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