Cascatelli Pesto Pasta – Family style food
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Cascatelli pasta with pesto sauce, chickpeas and kale, topped with grated ricotta salata cheese. This super delicious pasta is a satisfying meatless meal and is ready to eat in 15 minutes!
Attention pasta lovers – there’s a new pasta look in town! Have you heard of Cascatelli?
This is a new tooth Short pasta shape It is a game changer. Once you try it, you may not want to go back to your daily grind!
I have a feeling you’ll soon be seeing more of this wonderful new pasta, not to mention more cascatelli recipes here On Familystyle Food.
What is cascadelli pasta?
Cascatelli is a new form of pasta created by Dan Bachman, a journalist and writer Food podcasts.
The pasta is small, cascade-shaped, resembling curvy pasta strips with frilled edges. They have serrated bucatini and look like miniature curlies Lasagna noodles Or Mafaldin.
I Pasta recipe Fanatic, I’m happy to say that Cascatelli lives up to the hype. Here are some of the details that make it top-notch pasta:
- texture! The ridges and braids have excellent sauce holding capacity.
- “Fork-able”, which means it is easy to catch the pasta with the fork and not drop it back on the plate.
- They are slowly dried and extruded using bronze molds, produced by artisan pasta brand Sfoglini.
Cascatelli shines with all your favorite sauces, like the basic ones Tomato pasta saucePesto sauce or just butter and cheese! Kids love it because they can pick it up easily with a fork or their fingers.
Ingredients for the recipe
This recipe very basic. You only need one pot to boil water Cook pasta. Combined with a few pantry ingredients, this dish takes minutes to prepare.
- Pesto sauce: Use your favorite prepared sauce, or Homemade basil pesto sauce.
- Canned chickpeas
- cabbage Or other leafy greens
- Crushed red pepper
- Ricotta salad Cheese (or substitute Parmesan or soft pecorino cheese)
- Cascatelli pasta: Other pasta shapes with lines or bumps can also be used, such as rigatoni, penne, and orecchiette.
How to cook cascatelli
Because this shape is thicker and firmer than other types of pasta, it takes a few extra minutes to cook then, for example, penne or ziti.
- Package instructions indicate a cooking time of 13 to 17 minutes. I found 13 minutes to be the ideal moment on my stove, resulting in a perfect bite. Test and taste to find what is best to your taste.
Make the recipe:
- The key to making pasta sauce is to add some hot water to cook the pasta into the pesto, directly into a large serving bowl.
- Generously salt the cooking water until it tastes salty. I suggest 2-3 tablespoons per 4 liters of water. *Remember that water becomes part of the sauce, so it must be seasoned well.
- You don’t have to cook the cabbage (or whatever vegetable you’re using), just put it in a colander and drain the pasta directly from it. The hot water will “cook” it instantly.
- Add the chickpeas, add to a serving bowl and toss everything with the sauce.
- Top with cheese and serve!
Where to buy Cascatelli
As I write this, Cascatelli is sold online, and is making its way into some grocery stores. Trader Joe’s is adding cascatelli to its pasta offerings, and there’s actually a gluten-free version made with chickpea flour!
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Cascatelli pasta with pesto and chickpeas
Prevent the screen from turning dark
- Bring 4 liters of water in a large saucepan or saucepan to a boil. Add 2-3 tablespoons of kosher salt, until the water tastes pleasantly salty.
Cook pasta until al dente, 13-15 minutes. Scoop out and reserve 3/4 cup of the cooking water.
Place the kale in a colander. Arrange the pasta over the cabbage (this will wilt it quickly).
Place the pesto and red pepper in a large serving bowl.
Pour in the pasta cooking water a few tablespoons at a time and stir until it looks smooth and saucy.
Transfer the pasta and kale to a serving bowl with the chickpeas. Toss everything with the sauce until the pasta is coated. Spray in more water if necessary.
Sprinkle cheese over pasta and serve.
- Generously salt the cooking water until it tastes salty. I suggest 2-3 tablespoons per 4 liters of water. The water becomes part of the sauce, so you want to season it well.
- You don’t have to cook the cabbage (or whatever vegetable you’re using). Place it in a strainer and drain the pasta directly from it. The hot water will “cook” it instantly.
- Any leftovers will keep for 2-3 days in the refrigerator, although the pasta will absorb the sauce.
Calories: 364Calories | Carbohydrates: 48g | protein: 12g | fat: 14g | Saturated fat: 3g | sodium: 298mg | Potassium: 308mg | Fiber: 2g | sugar: 2g | Vitamin A: 3961international unit | Vitamin C: 39mg | Calcium: 139mg | iron: 1mg