🌿 Casarecce with pesto genovese

Name: Casarecce with pesto genovese
Total time: 20 min
Yield: 4
Cuisine: Italy · Liguria
Ingredients: 350 g dried casarecce; 60 g fresh basil leaves; 30 g pine nuts; 50 g parmesan, finely grated; 1 garlic clove; 80 ml extra-virgin olive oil; Salt

Origin: Italy · Liguria

555kcal

per serving · 300 g

185kcal

per 100 g

20 gProtein6.5 g / 100 g

26 gFat8.5 g / 100 g

69 gCarbs23 g / 100 g

Casarecce are short, twisted pasta shapes with a groove down the middle that holds sauce well. Here they are tossed with raw pesto genovese: fresh basil pounded or blended with pine nuts, garlic, grated parmesan and olive oil. The result is bright green, fragrant and herby, with a nutty, savoury finish. It is served straight away, warm or at room temperature.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: parmesan

Contains glutenbecause of: casarecce pasta

Contains dairybecause of: parmesan

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk ⚠ Tree nuts

What it is made of

casarecce pastabasilpine nutsparmesangarlicolive oil

Recipe

4 servings20 min

Ingredients

350 g dried casarecce
60 g fresh basil leaves
30 g pine nuts
50 g parmesan, finely grated
1 garlic clove
80 ml extra-virgin olive oil
Salt

Method

Cook the casarecce in well-salted boiling water until al dente; keep a cup of the cooking water.
Meanwhile blend or pound the basil, pine nuts, garlic and a pinch of salt to a coarse paste.
Stir in the parmesan, then add the olive oil gradually until creamy.
Drain the pasta and toss off the heat with the pesto, loosening with a little cooking water.
Serve immediately.

How to make it lighter

Olive oil is the biggest calorie source: 1 tbsp ≈ 120 kcal, so use less oil and more pasta water to loosen the pesto.
Serve a smaller pasta portion alongside a large green salad or grilled vegetables.
A spoonful of pesto goes a long way; measure it rather than pouring it freely.

History

Pesto genovese comes from Genoa and the Ligurian coast, where basil grows abundantly; casarecce themselves are a Sicilian shape. Pairing the two is a common modern combination found across Italy and abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →