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Spicy Basil Pesto Cascatelli Recipe

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4.7 from 63 reviews

A vibrant and flavorful Spicy Pesto Cascatelli recipe that combines fresh herbs, a hint of jalapeño heat, creamy stracciatella cheese, and zesty lemon-garlic panko breadcrumbs to elevate your dinner with a perfect balance of spice, creaminess, and crunch.

Ingredients

For the Pasta

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

For the Pesto

  • 1 cup Basil leaves packed
  • 3 oz Fresh baby spinach
  • 1 Jalapeño pepper, chopped
  • 0.25 cup Pine nuts, toasted
  • 1 Garlic clove
  • 0.25 cup Parmigiano Reggiano, finely grated
  • 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 Pecorino Sardo, grated
  • 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. Prepare Lemon-Garlic Panko Breadcrumbs: In a large sauté pan over low heat, heat the extra virgin olive oil and add the minced garlic. Sauté gently for 1-2 minutes until fragrant without browning the garlic. Add the plain panko breadcrumbs and salt, stirring frequently to toast the breadcrumbs until they turn a light golden brown. Pour in the juice of half a lemon and continue toasting and stirring for another 2-3 minutes until the breadcrumbs are crisp and fragrant. Remove from heat and set aside.
  2. Cook Pasta: Bring a large pot of well-salted water to a rolling boil. Add the Cascatelli pasta and cook until al dente, usually about 7-9 minutes or according to package instructions. Before draining, reserve 3/4 cup of the pasta cooking water. Drain the pasta thoroughly.
  3. Make the Spicy Pesto: In a food processor, combine fresh baby spinach, basil leaves, toasted pine nuts, chopped jalapeño pepper, garlic clove, grated Parmigiano Reggiano, and salt. Pulse to blend the ingredients while drizzling in 0.25-0.33 cup of extra virgin olive oil until the pesto reaches a smooth but slightly textured consistency.
  4. Toss Pasta with Pesto: Immediately transfer the drained pasta into the sauté pan used for the breadcrumbs. Add the prepared pesto and approximately 1/4 cup of the reserved pasta water. Gently toss the pasta and pesto together over low heat, adding more pasta water as needed to reach a silky sauce consistency that coats the pasta evenly.
  5. Assemble and Serve: Plate the pesto-coated pasta and top generously with creamy stracciatella cheese, the toasted lemon-garlic panko breadcrumbs, and a final sprinkle of grated Pecorino Sardo cheese. Serve promptly and enjoy the contrast of creamy, spicy, and crunchy textures on your plate.

Notes

  • Adjust the amount of jalapeño according to your desired spice level; remove seeds to reduce heat.
  • Toast pine nuts carefully to avoid burning and adding bitterness.
  • Reserve pasta water is key to achieve the perfect pesto sauce consistency.
  • Stracciatella adds a creamy texture; substitute with fresh mozzarella if unavailable.
  • Lemon juice in both pesto and breadcrumbs adds bright acidity balancing the richness.

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