Veggie Pesto Pasta Salad
Veggie pesto pasta salad made with basil, arugula, parmesan, roasted pistachios, and lemon juice.
Keywords
- Italian Food
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.delallo.com.
Cooking tools:
- Food processor
- Pot
- Colander
- Baking sheet
- Oven
- Grater
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Stove
Ingredients
- Kosher salt
- 1 cup packed fresh basil
- 5 ½ cups baby arugula
- 2 cloves garlic, chopped
- ¼ cup freshly grated Parmesan cheese, plus (optional) more for serving
- 1 small lemon, halved
- 3 tablespoons roasted and shelled pistachios, chopped
- 3 tablespoons DeLallo Extra Virgin Olive Oil, plus 2 teaspoons
- 10 ounces DeLallo Whole-Wheat Fusilli, other short pasta shape
- ½ pound fresh asparagus, cut into 1 ½-inch pieces
- 1 ½ cups fresh or frozen peas, thawed
- Crushed red pepper flakes, optional for serving
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