Lemony Pea and Pistachio Pesto Pasta Salad | America's Test Kitchen
In the heat of summer, a cool pasta salad tossed with a light, fresh vegetable puree sounds like an appealing supper. Unfortunately, most such recipes turn out bland and dry.
Keywords
- Side Dishes
- Vegetables
- Salads
Ingredients
- 1 pound penne pasta or fusilli or campanelle
- Salt
- 1/4 cup ricotta cheese
- 1 1/4 cups frozen peas , thawed
- 1/2 cup unsalted pistachios , toasted and chopped
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup extra virgin olive oil
- 1 garlic clove , minced
- 2 tablespoons chopped fresh mint
- 1 tablespoon grated lemon zest
- 1/2 teaspoon pepper
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