Catching this thick, bold sauce within each tight scroll, Casarecce adds texture and elegance to a delicious and simple dish. Double the sauce recipe and freeze half of it for quick weeknight dinners.
CASARECCE RED PEPPER PESTO
Serves 4-6
INGREDIENTS
▢ 1 box Bona Furtuna Casarecce
▢ 1 cup packed roasted red bell peppers, jarred or fresh
▢ 1/2 cup toasted almonds
▢ 4 cloves garlic
▢ 1/2 cup ricotta
▢ 1/2 cup sun dried tomatoes
▢ 1 pinch chili pepper flakes
▢ 1/4 cup olive oil
▢ 1/2 tsp basil salt
▢ 1 tbsp champagne vinegar
▢ 1 tbsp lemon juice
▢ salt and pepper
▢ handful fresh basil leaves
DIRECTIONS
- Make the red pepper pesto by combining all ingredients apart from Casarecce and basil in a food processor.
- Blend until smooth.
- Bring a large pot of water to a boil and salt generously. Cook the Casarecce until al dente, roughly 11 minutes.
- Drain and toss with sweet pepper pesto sauce and torn basil.
- Serve with freshly grated Parmigiano Reggiano.
- Mangiamo.
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