Spicy Basil Pesto Cascatelli Recipe

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The Comfort of Spicy Basil Pesto Cascatelli Recipe

I love how a simple pasta dinner can suddenly feel special, especially when you add a bit of spice and fresh herbs. This Spicy Basil Pesto Cascatelli Recipe has become one of my go-to dishes for those moments when I want both comfort and a little excitement on my plate. The interplay of the vibrant jalapeño with sweet basil and bright lemon is just so inviting.

You’ll notice the gentle heat from the jalapeño balances beautifully with the velvety stracciatella dolloped on top. It’s like a cozy blanket with a playful kick—exactly what I crave for a relaxed weekend dinner. Plus, Cascatelli pasta is fantastic at catching every bit of pesto, so each bite bursts with flavor.

If you’re curious about why this dish stands out, stick around. I’m excited to share the little secrets that make it irresistible and a delight to cook.

Ingredient Guide

• 0.5 lb Cascatelli pasta: This wonderfully textured, short pasta holds the pesto perfectly—no sauce left behind. If you can’t find it, rigatoni or cavatappi work well.
• 1 cup packed basil leaves: Aromatic and fresh, basil is the heart of any pesto. Feel free to swap some for fresh parsley for a milder taste.
• 3 oz baby spinach: Adds a mild earthiness and enhances the vibrant green color.
• 1 jalapeño pepper, chopped: Provides just a touch of heat; remove seeds if you prefer milder spice.
• 0.25 cup toasted pine nuts: Toasting brings out their buttery richness, a must to elevate your pesto.
• 1 garlic clove: Infuses bold, aromatic depth.
• 0.25 cup grated Parmigiano Reggiano: Adds salty umami and creaminess.
• 0.25 tsp salt: Balances all flavors gently.
• Juice of 1/2 lemon: Brings brightness to both pesto and toppings.
• 0.25-0.33 cup extra virgin olive oil: The base that brings it all together with luscious silkiness.
• 4 oz stracciatella: Creamy topping that effortlessly softens the spicy edge and adds indulgent texture.
• 0.33 cup Pecorino Sardo, grated: Sharp and tangy, a perfect contrast with stracciatella.
• 0.5 cup lemon-garlic panko breadcrumbs: Toasty crunch with a citrusy punch—you’ll be surprised how they elevate each bite.

Prep Before You Begin

Good mise en place is your best friend here. I recommend starting by gathering and measuring all your ingredients, especially the fresh herbs and spices. Make sure your large pot for boiling water is ready, heavily salted to season your pasta from the start. The toasted panko breadcrumbs are worth prepping first—they bring a lively crunch that complements the soft pasta beautifully.

Large sauté pan for toasting breadcrumbs and tossing pasta. A sturdy pot for boiling pasta water — don’t skimp on water volume for perfectly cooked pasta! A food processor is essential for that luxuriously smooth pesto. If you don’t have one, a sturdy blender or even a mortar and pestle will work with a bit more elbow grease.

How to Make Spicy Basil Pesto Cascatelli Recipe

1. Toast the lemon-garlic panko breadcrumbs: In your sauté pan over low heat, warm the olive oil and gently sauté the minced garlic until it’s just fragrant—about 1 to 2 minutes. Try not to let it brown too much; you want that fresh garlic aroma.
2. Add the panko breadcrumbs and salt: Stir frequently as the crumbs turn golden and crisp—this should take another 3-5 minutes. You’ll know it’s ready when they look golden and smell toasted but not burnt.
3. Add lemon juice: Pour in the juice from half a lemon and toast the breadcrumbs a bit longer, around 2-3 minutes. This step gives the breadcrumbs a zesty lift that’s subtle but memorable.
4. Boil pasta water: While toasting, bring a large pot of salted water to a rolling boil for your pasta. Remember, well-seasoned water flavors your pasta inside out.
5. Make the pesto: In your food processor, blend together the spinach, basil, toasted pine nuts, jalapeño, garlic, Parmigiano, and salt. While blending, drizzle in your olive oil slowly until you reach a smooth, velvety texture. The green should be vibrant and fresh-looking—not dark or dull.
6. Cook the pasta: Add Cascatelli to the boiling water and cook until al dente—usually about 8-10 minutes, but check the package instructions. Don’t forget to reserve about 3/4 cup of pasta water before draining!
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Expert Tips to Nail It

If your pesto feels too thick, loosen it by adding a bit more olive oil or reserved pasta water, but do this gradually. You want it creamy and easy to coat the pasta, not soupy. When tossing your pasta with pesto, use tongs to gently fold the sauce into the pasta—this helps every piece get coated without breaking the pasta’s shape.

7. Toss pasta and pesto: Add the drained pasta back into the sauté pan with the pesto. Pour in about 1/4 cup of the reserved pasta water and toss gently to combine; this binds the pesto to the pasta while keeping it silky.
8. Plate and garnish: Serve your pasta topped with generous spoonfuls of creamy stracciatella, sprinkle with the toasted lemon-garlic breadcrumbs, and finish with grated Pecorino Sardo. That contrast of creamy, crunchy, and tangy is pure magic.

Creative Variations for Spicy Basil Pesto Cascatelli Recipe

• Swap jalapeño for a milder pepper for less heat or use red chili flakes for a smoky layer.
• Add roasted cherry tomatoes on top for a sweet, caramelized burst.
• Stir in grilled shrimp or sautéed mushrooms for a heartier meal.
• Experiment with different nuts in pesto, like walnuts or almonds, for distinct flavors.
• Use vegan Parmesan and dairy-free stracciatella alternatives for a plant-based twist.
• Try mixing fresh mint or lemon balm with basil for a fresh herbal note.

Storage, Freezing & Reheating

• Store leftover pasta in an airtight container in the fridge for up to 3 days.
• Keep pesto sauce separately to preserve its bright flavor for up to 5 days refrigerated.
• Freeze pesto in ice cube trays for convenient portions lasting up to 3 months.
• Reheat pasta gently in a sauté pan with a splash of water to revive the sauce.
• Re-toast breadcrumbs before serving to restore their crunch.

Spicy Basil Pesto Cascatelli Recipe FAQs

• Can I adjust the spice level? Absolutely! Use less jalapeño or remove its seeds for milder heat, or skip it altogether and add chili flakes to taste after cooking.
• What if I don’t have Cascatelli? Other ridged, short pastas like cavatappi, rigatoni, or trofie will work well; their shape helps capture the pesto.
• How do I make this recipe vegan? Swap Parmigiano and Pecorino for plant-based alternatives and use vegan stracciatella-style cheese, or simply omit the cheese toppings.
• Is it okay to prepare the pesto ahead of time? Yes! You can make the pesto up to a day in advance; just cover it tightly with plastic wrap pressed directly on the surface to prevent browning.
• Can I use a blender instead of a food processor? Yes, but blend in small batches and pulse to avoid overheating the herbs which can dull the fresh flavor.

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