So, you have some leftover pasta from earlier or the day before and you don’t know how to revive it? Keep reading.
This happened to me once and I have a good option for you today, of course, in the form of a casserole. I’m VERY into bean pasta lately because of its high protein content but this recipe works with any kind of pasta, preferable a short one.
Before we begin, I just want to give you a few tips:
To resuscitate cooked dry pasta, all you have to do is heat it with a tablespoon of water, this will infuse moisture again and hopefully make it tasty again.
When using pesto, as we will today, try to add three things: Lemon zest, chili powder and lime juice. This will dramatically change the flavor of your dish without making it spicy at all. Pesto is fat based in the form of olive oil so a nice acid (lemon) will be well received.
This is my take on an Al Pesto Pasta with Salmon Casserole.
3 cups of cooked short pasta (I’m using chickpea pasta, but you can use semolina, whole wear, bean, etc.)
2 pieces of room temperature salmon, cubed.
¼ cup grated parmesan cheese plus more to serve.
1 tsp Aleppo pepper or any other chili powder plus more to serve.
3 tbsp pesto.
The zest of 1 lime or lemon. Keep the lime for serving.
Preheat the oven to 380 degrees.
Use an 8x8 inch casserole dish and add pasta, pesto, Aleppo, salt and zest and mix together carefully.
Add salmon cubes and parmesan cheese on top.
Add one tablespoon of water to the casserole dish and bake for 18 minutes.
Serve with more parmesan cheese, more Aleppo and some lime juice.
PS. You can totally use freshly cooked pasta to make this dish.