Lemony Pea and Pistachio Pesto Pasta Salad
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
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Cooking tools:
- Food processor
- Microplane
- Pot
- Colander
- Mixing bowl
- Skillet
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Refrigerator
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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