Lemony Pea and Pistachio Pesto Pasta Salad | America's Test Kitchen

Name: Lemony Pea and Pistachio Pesto Pasta Salad | America's Test Kitchen
Total time: 50 min
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

www.americastestkitchen.com

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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