Creamy Pesto Casarecce with Butter Beans (Edit recipe)

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Perfectly cooked casarecce with butter beans and zucchini in the creamiest sauce. Finished with gorgeous, fresh pesto. See notes section for Pesto recipe & garnishes!

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PREP TIME

25 minutes

COOK TIME

25 minutes

INGREDIENTS

14

Serves: 4

Ingredients

500 grams Casarecce Pasta, Dry
3 Tbsp Extra Virgin Olive Oil
2 clove Garlic, crushed & minced
1 whole Thai Chili
.5 tsp Red Pepper Flakes
2 whole Shallot, diced
1 whole Yellow Onion, finely diced
1 cup Zucchini, cut in quarter moons
549 ml Butter Beans, Canned, drained & lightly rinsed
1 cup Heavy Cream (Whipping Cream), room temperature
1 whole Parmesan Rind, Or any Hard Cheese Rind
1 whole Basil Pesto, See Notes For Recipe Link
1 whole Himalayan Pink Salt, To Taste
1 whole Black Peppercorns, Ground Fresh, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If you're making my pesto recipe, do so first, cover, and refrigerate.
Bring a large pot of cold, generously salted water to a boil and leave covered.
Begin the pasta. Start heating the EVOO, garlic, pepper flakes, and Thai chili, in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about 30 seconds before adding the onion, shallot, and a good pinch of both salt & pepper. Stir as needed and cook about 5 - 6 minutes. Add the zucchini and another good pinch of salt & pep. Stir and continue to cook for about 2 minutes. Fold in the beans and let the skillet come to temperature, about 4 minutes.
At this time, add your pasta to the boiling water and cook to al dente perfection according to package directions. Take a scoop of the pasta water and add it to the skillet, letting it bubble away until it's time for the cream.
Back to the skillet! Pour in your room temperature cream and wait for it to come to a bit of a boil. Once it starts boiling, add a good pinch of salt along with the hard cheese rind. Reduce to a simmer and let that sauce simmer away until the pasta is al dente. Once the pasta is ready, strain it directly to the skillet, reserving the pot of pasta water, and start tossing everything together to combine. Let the pasta continue to cook in the skillet for about 2 - 3 minutes, stirring continuously.
Turn off the heat and add your freshly prepared pesto the skillet along with a good ladle of your pasta water. Toss until creamy and gorgeously green. Add additional pasta water if needed for a creamier consistency. Once it's just right, taste and adjust your salt if needed / desired. Pluck out the Thai chili and cheese rind prior to serving.
Serve each portion with some chopped parsley, fresh basil, and finely shredded grana padano. ENJOY!

Notes

I was out of wine when I prepared this idea / recipe. If you have some good, dry white wine, deglaze your pan after you add your beans with about a cup of wine and simmer until mostly reduced.
As always, I tagged my fave pesto recipe. With that being said, you can always save time by using your fave store-bought brand
PESTO RECIPE - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
Garnishes - Fresh Parsley, Fresh Basil, Grana Padano

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	592
Fat:	35 g
Carbohydrates:	55 g
Protein:	19 g
Cholesterol:	86 g
Sodium:	217 mg
Fiber:	7 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.