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Home/Nuts/Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts

Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts

Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts

Strozzapreti (stroh-tzuh-PRAY-tee) is one of my all-time favorite pastas. Its 1-inch length and rolled S-shape captures and holds the sauce, while its chewy texture adds character and interest to any pasta dish. It’s always in my pantry.

Strozzapreti Pasta

In searching out imported pastas with this distinctive rolled shape, I have likewise become enamored with casarecci (cah-sah-RECH-ee) pasta (also known as casarecce or casariccia pasta), which consists of 2-inch lengths of pasta that are rolled in much the same way as strozzapreti. If you look at the pasta from an end, it has an S shape.

Cooked Strozzapreti, Fava Beans Greens Pesto & Italian Sausage

And then just this week, I encountered torchietti (tor-KYEH-tee) pasta, which is 2-inches in length, grooved, and twisted in one direction only, sometimes with a wider, bell shape on one end.

Adding Fava Bean Greens to Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts

Any of these pastas work beautifully in this over-the-top delicious dish, which I created for my latest pesto addiction: Fava Bean Greens, Walnut & Orange Pesto.

Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts Ready to Serve

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Pages: Page 1 Page 2

Written by:
Susan S. Bradley
Published on:
May 4, 2013

Categories: Nuts, Pasta, Pasta | Rice | Grains, Spring Fever, WalnutsTags: casarecci, fava beans, Italian sausage, pasta, pesto, Recipes, sheep's milk cheese, spring, strozzapreti, Walnuts

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Reader Interactions

Comments

  1. Kimberly Ann

    March 4, 2015 at 6:56 pm

    Oooh! We’re always looking for new pasta recipes and this looks like a winner. Such hearty ingredients for the perfect weeknight meal!

    • Susan S. Bradley

      March 6, 2015 at 9:11 am

      Kimberly Ann, this dish is DELICIOUS. I love pasta and could eat it every day. So I’m always trying new flavor pairings to keep it interesting. This one’s a keeper. 🙂

  2. Martha

    March 4, 2015 at 6:20 pm

    This is my kind of dinner…so many great ingredients! And those fava green beans are new to me – but I’m definitely going to look for them in my local market!

    • Susan S. Bradley

      March 6, 2015 at 9:14 am

      Martha, I looked at those piles of fava beans (and their green tops) at Portland Farmers Market for far too long before succumbing. As it turns out, there’s a reason people rave about fava beans. 🙂

  3. Des

    March 4, 2015 at 1:22 pm

    I have never heard of this pasta before but I am totally loving it. I sometimes get tired of the same ol same ol spaghetti, fettucini and linguini. I like that these are short but still kinda noodly. Must look for them! Do you find them in the regular grocery store?

  4. Dee Dee

    March 4, 2015 at 11:53 am

    I am addicted to using different greens in various applications. Love this one! I’ll have to add it to my list!

  5. Dana

    March 4, 2015 at 10:24 am

    Love all the creativity in your kitchen and your gorgeous photos. I can’t wait to find fava bean greens at the farmers market and to try this pasta. I have been enjoying pesto made with pea tendrils, and this is a great variation. What makes this sheets milk cheese different from feta? Is the consistency more like ricotta? Thanks!

  6. Jeffrey Rodeigues

    May 14, 2013 at 6:58 am

    oh wow, looks delicious, I totally making some for myself 😀

  7. Kevin

    May 11, 2013 at 4:08 am

    This pasta is so nice and easy to make and it sounds so good! I am definitely going to have to keep an eye out for fava bean greens!

  8. bellini

    May 10, 2013 at 3:55 pm

    I have been browsing and would have to say that we are kindred spirits in the kitchen. Some day I may make it to Oregon, you never know.

  9. sara

    May 5, 2013 at 8:54 am

    Gorgeous! This pasta looks SO delicious!

    • Susan S. Bradley

      May 7, 2013 at 4:08 pm

      Thanks Sara! 🙂

Trackbacks

  1. Ricotta Cavatelli with Toasted Walnuts & Baby Greens says:
    September 19, 2013 at 7:02 pm

    […] Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts […]

  2. Homemade Ricotta Cavatelli Pasta says:
    September 11, 2013 at 7:20 pm

    […] Strozzapreti Pasta with Fava Bean Greens Pesto, Spicy Italian Sausage & Toasted Walnuts […]

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Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy. Read More…

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