Farmers Market Casarecce Pasta with Pesto

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

Recipe Courtesy of Keith Brunell


Step 1

Bring a large pot of water to a boil and season with salt.

Step 2

In a medium rondo, cook the garlic and chili flakes in olive oil for 2 minutes over medium heat.

Step 3

Add the beans and sauté for 2-3 minutes.

Step 4

Cook the pasta according to the directions, then drain well, reserving the cooking water.

Step 5

Transfer 2 cups of the pasta cooking water and the pasta to the rondo. Simmer for 2 minutes to meld the flavors.

Step 6

Fold in the cherry tomatoes and lemon juice and zest. Season to taste.

Step 7

Meanwhile, add a small amount of pesto to the bottom of am individual plate or a large platter for family style service.

Step 8

Toss the pasta with Parmigiano Reggiano cheese, then plate on top of the pesto.


  • 3 lbs. Barilla® Casarecce
  • ½ cup extra virgin olive oil
  • 1 tbsp. garlic, minced
  • 1 tbsp. chili flakes
  • 1 lb. green pole beans, blanched
  • 1 lb. yellow wax beans, blanched
  • 1½ lb. heirloom cherry tomatoes, halved
  • 1 ea. small lemon, zested and juiced
  • 1½ cups Parmigiano Reggiano cheese, grated
  • Sea salt, to taste
  • Fresh ground black pepper, to taste
  • 32 oz. ready made pesto
Recipe Type: ,
Chef Recommended Cuts
  • Casarecce
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Nutritional Info

This information is per serving.