Casarecce Pesto Pasta with Pickled Onion and Salad

If you’re a fan of pesto, you’d definitely want to try out this recipe. It’s a sure-fire way to make your Casarecce pasta burst with flavours!

45 mins


1 - 2 pax


Adjust Servings
1 Thinly Sliced Red Onion
1 / 2 cup White Vinegar
1 / 2 cup Water
1tbsp Sugar
1tbsp Salt
180g Naturel Organic Buckwheat Casarecce
3tbsp Naturel Organic Basil Pesto sauce
1tbsp Chopped Garlic
1tbsp Naturel Organic Basil EVOO
1tbsp Pickled Onion
10g Mixed Salad Greens
5g Roasted Almonds


Pickled onions
- In a small saucepan, combine the white vinegar, water, sugar, and salt.
- Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve.

- Add the sliced red onion to a clean jar or container. Pour the vinegar mixture over the onions, making sure they are completely submerged.
- Allow the onions to sit at room temperature for at least 30 minutes to 1 hour, then cover and refrigerate for at least 1 hour.
*Pickled onions can be kept for up to 1 week.
- Besides this dish, pickled onions can also be served as a topping for tacos, sandwiches, and salads!
Combining everything
- Cook Naturel Organic Buckwheat Casarecce in a large pot of boiling salted water to achieve an al dente texture. Drain and set aside.
*Recommended to cook pasta for 7-8 mins or as per packaging instructions.
- In a large pan, heat Naturel Organic Basil EVOO and garlic over medium heat for about 1 minute until the garlic is fragrant.
- Add the cooked pasta to the pan and stir to combine it with the garlic and oil.

- Add Naturel Organic Basil Pesto and pickled onions to the pan and stir until the Casarecce is evenly coated with the sauce.
- Serve the pasta hot, topped with mixed salad greens and roasted almonds. Enjoy!