Casarecce with Pumpkin Seed and Roasted Garlic Pesto

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


Step 1

Bring a large pot of water to a boil.

Step 2

Cook the pasta according to the directions.

Step 3

In a blender, combine the roasted garlic, pumpkin seeds, and basil, then pulse until roughly chopped.

Step 4

Stream in the olive oil on low speed to combine.

Step 5

Add the ice cubes and pulse 2-3 times.

Step 6

Season with salt and pepper.

Step 7

Remove from blender and place into a bowl, fold in most of the cheese, reserving some for garnish.

Step 8

Reserve 2-3 cups of the cooking water. Drain the pasta.

Step 9

Toss with the pesto and some of the cooking water.

Step 10

Serve garnished with cheese and micro basil.


  • 3 lb. Barilla Casarecce
  • 1½ cups extra virgin olive oil
  • 6 ea. ice cubes
  • 6 cloves roasted garlic
  • 1½ cups toasted pumpkin seeds
  • 3 cups fresh basil
  • ¾ cup Parmigiano Reggiano cheese
  • ¾ cup Pecorino Romano cheese
  • 1½ cups basil micro greens for garnish
Recipe Type: Tags:
Chef Recommended Cuts
  • Casarecce
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Nutritional Info

This information is per serving.