Casarecce Pasta with Basil Pesto

Name: Casarecce Pasta with Basil Pesto, Ham & Walnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1/4 cup olive oil; 1/2 medium yellow onion ((diced)); 8 oz ham ((cubed)); 1 1/2 cups fresh basil pesto ((divided)); 1/2 cup heavy cream; 16 oz casarecce pasta; 1 TBS salt; 1 tsp chili powder ((optional, to taste) ); ¼ cup finely chopped walnuts ((optional)); fresh shredded parmesan ((to garnish))

This casarecce pasta combines creamy basil pesto with ham, toasted walnuts, and soft onions for a quick, savory Italian-style dinner that's restaurant-quality but weeknight-easy.

🌍Italian 🏷️Casarecce pasta with basil pesto

Total

40 min

Servings

8

Difficulty

Hard

Est. Cost

$20–$33

Recipe Source

View original recipe

From Lmld · by Ellen

Ingredients

1/4 cup olive oil

1/2 medium yellow onion ((diced))

8 oz ham ((cubed))

1 1/2 cups fresh basil pesto ((divided))

1/2 cup heavy cream

16 oz casarecce pasta

1 TBS salt

1 tsp chili powder ((optional, to taste) )optional

¼ cup finely chopped walnuts ((optional))optional

fresh shredded parmesan ((to garnish))

10 Ingredients

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Instructions

1
Heat a large sauce pan over medium heat, add in the olive oil and heat it up.
2
Add in the diced onions and heat them up for a few minutes, or until they are translucent.
3
Add the cubed ham, and cook it until the pieces are crispy.
4
Stir in 1 cup of the basil pesto.
5
Slowly pour in 1/3 cup of the heavy cream, while you're stirring it into the sauce.
6
Lower the temperature and let the sauce simmer.
7
Bring a large pot of water to boil.
8
Add in the pasta noodles, and 1 TBS of salt, and cook the pasta noodles according to the package directions.
9
Drain the water from the pot, and add the pasta back to the pot.
10
Pour the pesto sauce into the noodles, and stir it all together.
11
Add up to 1/2 more cup of pesto, and another 3 TBS of heavy cream, if needed to coat the pasta liberally in the sauce.
12
Sprinkle in chili powder, to taste, if desired.
13
Stir in ¼ cup chopped walnuts, if desired.
14
Serve with fresh grated Parmesan, if desired.

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Tips & Notes

Pro tips

Dice the onions small and cook them low and slow in olive oil until they turn golden and sweet, adding depth to the dish before adding the ham.
Reserve 1 cup of pasta cooking water before draining; it's essential for thinning the pesto-cream sauce to the right consistency.
Stir the pesto in off-heat or over low flame to preserve its bright color and fresh basil flavor—high heat can darken and dull it.
Toast the walnuts lightly in a dry skillet before adding them to enhance their nutty flavor and prevent them from becoming soggy in the sauce.

Substitutions

Fresh basil pesto → store-bought basil pesto (adjust salt to taste, as commercial versions are often saltier)
Ham → pancetta, prosciutto, or cooked bacon (vegetarian: sautéed mushrooms or white beans)
Heavy cream → half-and-half or crème fraîche (sauce will be slightly thinner)
Walnuts → pine nuts, almonds, or sunflower seeds (optional garnish)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on low heat with a splash of pasta water to restore sauce consistency.

Common Questions

Can I make this recipe without ham?

Yes. Omit the ham or substitute with crispy pancetta, prosciutto, or keep it vegetarian with sautéed mushrooms or chickpeas for protein.

How do I prevent the pesto from breaking in the cream sauce?

Add the pesto off-heat after combining the cream with the pasta water, or stir it in gently at low temperature to preserve its color and fresh basil flavor.