Print

Spicy Basil Pesto Cascatelli Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 141 reviews

This Spicy Pesto Cascatelli recipe delivers a vibrant and flavorful dinner that seamlessly combines fresh basil pesto with a spicy kick from jalapeño, creamy stracciatella cheese, and zesty lemon-garlic toasted panko breadcrumbs. Perfectly cooked short pasta captures the bright, aromatic pesto, making this dish an unforgettable meal that’s simple to prepare yet impressive on the table.

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 1/2 lemon
  • 0.25-0.33 cup Extra virgin olive oil

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 1/2 lemon
  • 0.25 tsp Salt

Instructions

  1. Make the Lemon-Garlic Panko Breadcrumbs: In a large sauté pan over low heat, warm 2 tbsp of extra virgin olive oil. Add the minced garlic and gently sauté for 1-2 minutes until fragrant but not browned. Add the panko breadcrumbs and 0.25 tsp salt, stirring frequently until the breadcrumbs turn a golden brown color. Once golden, stir in the juice of 1/2 lemon, continue toasting and stirring for about 2-3 more minutes. Remove from heat and set aside.
  2. Cook the Pasta: Bring a large pot of well-salted water to a rolling boil. Add 0.5 lb Cascatelli pasta and cook until al dente according to package instructions, usually around 8-10 minutes. Reserve 3/4 cup of the pasta cooking water before draining thoroughly.
  3. Prepare the Pesto Sauce: In a food processor, combine 1 cup packed basil leaves, 3 oz fresh baby spinach, 1 chopped jalapeño pepper, 0.25 cup toasted pine nuts, 1 whole garlic clove, 0.25 cup finely grated Parmigiano Reggiano, and 0.25 tsp salt. Pulse to combine. While the processor is running, slowly drizzle in 0.25-0.33 cup extra virgin olive oil to create a smooth, vibrant pesto.
  4. Toss Pasta with Pesto: Return the drained pasta to the large sauté pan. Add the prepared pesto sauce along with 1/4 cup of the reserved pasta water to loosen the sauce and evenly coat the pasta. Gently toss everything together over low heat for 1-2 minutes until well combined and warmed.
  5. Serve with Toppings: Divide the pesto-coated pasta among plates. Generously top with 4 oz stracciatella cheese, sprinkle with 0.33 cup grated Pecorino Sardo, and finish with the lemon-garlic toasted panko breadcrumbs. Serve immediately to enjoy the creamy, crunchy, and spicy layers of flavor.

Notes

  • The jalapeño adds a subtle heat; remove the seeds for a milder pesto or add more peppers for extra spice.
  • If you don’t have Cascatelli pasta, other short pasta shapes such as orecchiette or campanelle work well to hold the pesto.
  • Toast the pine nuts carefully to avoid burning and achieve a richer pesto flavor.
  • Reserve pasta cooking water to adjust the pesto sauce consistency perfectly for coating the pasta.
  • Stracciatella cheese adds creamy richness, but burrata or fresh mozzarella can be used as alternatives.
  • Lemon-garlic breadcrumbs add a delicious crunch and brightness; prepare them fresh for best texture.

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