Pasta with Lamb and Mint-Pistachio Pesto | America's Test Kitchen

Ingredients

• 2 cups fresh mint leaves
• ½ cup plus 1 tablespoon extra-virgin olive oil , divided
• ½ cup shelled pistachios , toasted and chopped, divided
• 1 ounce Pecorino Romano cheese , grated (½ cup), divided, plus extra for serving
• 1½ teaspoons table salt , divided, plus salt for cooking pasta
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• 1 garlic clove , minced
• 1 pound fusilli
• 1 pound ground lamb
• ½ teaspoon pepper
• 1 cup frozen peas , thawed