Casarecce with Green Tomato Pesto and Queso Fresco

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

Bring a large pot of water to a boil and cook the pasta according to the package directions.

Step 2

Meanwhile, in a blender, combine the garlic, green tomatoes, cilantro, mint leaves, pumpkin seeds, jalapeño, lime juice, honey, and salt and pepper. Pulse until small visible chunks.

Step 3

Stream in the olive oil over low speed.

Step 4

Reserve 2-3 cups of the pasta cooking water.

Step 5

In a large bowl, combine the drained pasta with the pesto sauce.

Step 6

Add enough cooking water to make a perfect sauce. Stir to combine.

Step 7

Garnish with cheese and micro cilantro.


  • 3 lb. Barilla Casarecce
  • 1½ cups extra virgin olive oil
  • 6 ea. garlic cloves
  • 1½ lb. green tomatoes, peeled, seeded, and diced
  • 4½ oz. cilantro leaves
  • 1½ oz. mint leaves
  • 1½ cups toasted pumpkin seeds + more for garnish
  • 3 ea. jalapeño
  • 3 ea. lime
  • 3 tbsp. honey
  • 1½ cups queso fresco
  • salt and pepper, to taste
  • 1½ cups micro cilantro
Recipe Type: Tags: ,
Chef Recommended Cuts
  • Casarecce
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Nutritional Info

This information is per serving.