A recipe for casoncelli pasta filled with potatoes, leeks, fresh ricotta, and Grana Padano, served with walnut pesto. In partnership with LaCucinaItaliana.com.
We have officially dipped into freezing temperatures. We covered the garden beds with straw and leaves for the year, and the final harvest picked and carried inside. The lawn was raked and bagged and then promptly littered with a fresh blanket of yellow and red leaves, and the chickens rush into the coop earlier and earlier each evening.
Inside, we’ve taken to soups and baked goods, willingly turning the oven on to help warm our cold kitchen space. And while I enjoy the contentment that comes with autumn, I’m in denial that winter is around the corner. I turn my face up to every last bit of sunshine, and I look for ways to extend the last of the garden herbs into our meals—the last lingering bits of the season.
Where summer meals are often quick and hasty, I allow more time spent cooking when it’s cold, and this allows for meals of fresh pasta, rolled by hand on the counter while bread or a dessert bakes in the oven. Casoncelli are a stuffed pasta that can be formed from a circle folded in half, similar to a potsticker but without the pinching, and the potato and pasta combination is similar to pierogis. They are often served tossed in a butter sauce with herbs; I’ve added a walnut pesto here to continue eeking out those summer notes.
Tips for juggling dinner and the realities of life: If you are looking for a way to work ahead, the pasta dough can be made and refrigerated wrapped in plastic wrap the night or morning before. Likewise, the filling can be stored for a day or so before having the cheeses mixed in.
Potato Leek Casoncelli with Walnut Pesto
Ingredients
Instructions
The new American website for La Cucina Italiana, which launched this month, inspired this pasta dish. Head over for your own pasta dinner inspiration and recipes for everything from making the best carbonara to creating fresh lasagna sheets for your family recipe.
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Perfect blend of taste and health ..
Perfect blend of taste and health
I can smell that. I wish I could taste it ??. I’ll definitely try it.
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Its looks so yummy I wish if I could taste it
I can smell that. I wish I could taste it ??. I’ll definitely try it.
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Delicious!
Looking so yummy
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Great recipe! Gonna try it this coming weekend 🙂
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Yummy. I need to try this tomorrow. The kids will surely like this. Anyway, thank you for posting your recipe, and I am looking forward to more. It is so helpful, especially today that we are stuck in our homes, because of the quarantine.
If you deliberate on serving this bloodless, and were going to puree the leeks, and potatoes as in Vichyssoise, i’d inform you which you want a processor. However if that is to be serviced hot, you could simply pressure the soup, after cooking, thru a colander and make contact with it good to move
Thanks for sharing such a delicious recipe.
especially the pesto is from a different planet =)
xoxo
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Thanks for sharing this good recipe.
Amazing recipe. I can’t wait to try this.
This is an gluten-free appetizer or snack. Super delicious, budget-friendly, kids-friendly food. I really like this dish.
Very nice recipe. We have to try. So easy, flavorful and delicious.
this is so good wow your are good so good
agree, thank so much!
Vandaag gemaakt en ik ben zo onder de indruk van dit recept. Bedankt voor het delen
looks interesting -http://foodformyfamily.com/recipes/potato-leek-casoncelli-with-walnut-pesto
thats a nice one
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very good
thanks
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If you were going to deliberate on serving this bloodless, and puree the leeks and potatoes as in Vichyssoise, I ‘d tell you which processor you like. However, if this is to be served hot, after cooking, you might simply push the soup through a colander and make contact with it easy to pass.
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Really delicious looking recipe which I will try to make myself. I just love homemade pasta.