Spicy Caprese Casarecce Pesto Pasta
with Charred Courgette and Mini Mozzarella Pearls
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Nuts
- Cashew nuts
- Almonds
- Mustard
- Soya
- Egg
- May contain traces of allergens
- Celery
- Peanut
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Casarecce is a pasta of Sicilian origin, meaning "homemade", referring to its rustic style. The scroll shape makes it perfect for capturing sauces, combining the best parts of tube-shaped and flatter pasta shapes. This spicy pesto pasta adds green chilli paste alongside the basil pesto for a kick of heat!
Ingredients
1 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
180 grams
Casarecce
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya, Egg)
1 unit(s)
Courgette
(May be present: Celery)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
30 grams
Green Chilli Paste
125 grams
Mini Mozzarella Pearls
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes.
c) Pop the garlic and baby plum tomatoes into a small piece of foil with a drizzle of oil and season with salt and pepper.
d) Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the casarecce pasta.
b) When boiling, add the casarecce to the water and bring back to the boil. Cook until tender, 9 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, trim the courgette and slice into 1cm thick rounds.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) When hot, add the courgette, season with salt and pepper and cook until charred, 3-4 mins each side.
d) Add a sprinkle of hard Italian style cheese to each round and cook until melted, 1 min.
a) Add the basil pesto and green chilli paste (add less if you'd prefer things milder) to the cooked pasta. Stir until combined.
a) When everything's ready, add the courgette and roasted tomatoes (and juices) to the pasta and toss together.
a) To serve, share the pasta between bowls.
b) Top with the mozzarella pearls.
c) Sprinkle over the flaked almonds to finish.
