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Spicy Pesto Cascatelli Recipe

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4.5 from 66 reviews

Spicy Pesto Cascatelli is a vibrant, flavor-packed pasta dish featuring tender Cascatelli or any short pasta tossed in a zesty homemade pesto with a kick from jalapeño. Finished with creamy stracciatella, tangy Pecorino Sardo, and crunchy lemon-garlic toasted panko breadcrumbs, this recipe brings a delightful combination of textures and spicy freshness to your dinner table.

Ingredients

For the Pasta

  • 0.5 lb Cascatelli or other short pasta suitable for capturing the pesto

For the Pesto

  • 1 cup packed basil leaves
  • 3 oz fresh baby spinach
  • 1 jalapeño pepper, chopped
  • 0.25 cup toasted pine nuts
  • 1 garlic clove
  • 0.25 cup finely grated Parmigiano Reggiano
  • 0.25 tsp salt
  • 0.5 lemon, juice from half a lemon
  • 0.25-0.33 cup extra virgin olive oil (as the base of your pesto)

For the Toppings

  • 4 oz stracciatella cheese
  • 0.33 cup grated Pecorino Sardo
  • 0.5 cup lemon-garlic panko breadcrumbs

For the Lemon-Garlic Panko Breadcrumbs

  • 0.5 cup plain panko breadcrumbs
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 0.5 lemon, juice from half a lemon
  • 0.25 tsp salt

Instructions

  1. Make the Lemon-Garlic Panko Breadcrumbs: In a large sauté pan over low heat, pour in the olive oil and add the minced garlic. Sauté gently for 1-2 minutes until fragrant but not browned. Stir in the panko breadcrumbs and salt, stirring frequently to evenly toast them until they become golden brown. Once toasted, add the juice of half a lemon and continue to toast the mixture for an additional 2-3 minutes, allowing the flavors to meld and the breadcrumbs to absorb the citrus and garlic flavor. Remove from heat and set aside.
  2. Prepare the Pasta Water: Bring a large pot of well-salted water to a rolling boil, ready for cooking the pasta.
  3. Make the Pesto Sauce: In a food processor, combine the fresh baby spinach, packed basil leaves, toasted pine nuts, chopped jalapeño pepper, whole garlic clove, finely grated Parmigiano Reggiano, and salt. Pulse and blend the mixture while gradually drizzling in the extra virgin olive oil until you achieve a smooth, vibrant pesto sauce.
  4. Cook the Pasta: Add the Cascatelli pasta to the boiling salted water and cook until al dente according to package instructions, usually around 7-9 minutes. Before draining, reserve 3/4 cup of the starchy pasta water for adjusting sauce consistency later. Drain the pasta well.
  5. Toss Pasta with Pesto: Immediately add the drained pasta to the sauté pan containing the prepared pesto sauce and a quarter cup of the reserved pasta water. Gently toss the pasta with the sauce over low heat to coat evenly, adding more pasta water if needed to achieve a silky coating.
  6. Assemble and Serve: Plate the spicy pesto cascetelli and top each serving with generous spoonfuls of creamy stracciatella cheese, a sprinkle of grated Pecorino Sardo, and the prepared lemon-garlic toasted panko breadcrumbs. Serve hot for a delightful balance of spicy, creamy, tangy, and crunchy textures.

Notes

  • Adjust jalapeño quantity based on your desired spice level.
  • Make sure to reserve pasta water to help emulsify the pesto sauce smoothly onto the pasta.
  • Use fresh cheese and freshly grated Pecorino Sardo for the best flavor impact.
  • Toast the panko breadcrumbs carefully on low heat to avoid burning while maximizing crunch and flavor.
  • This dish pairs well with a light white wine or sparkling water with lemon.

Find it online: https://forkvista.com/spicy-pesto-cascatelli-recipe/