Pea and Pistachio Pesto Pasta Salad

Yield: 6-8 servings


Prep time: 30 MinTotal time: 30 Min


Pea and Pistachio Pesto
  • 1/2 cup Peas (frozen and thawed)
  • 2 1/2 cups Fresh Basil
  • 1/2 cup Parmesan Cheese, grated
  • 1/3 cup Shelled Pistachios
  • 3/4 cup Olive Oil
  • 1 Lemon, zested and juiced
  • 1 Garlic Clove
  • Kosher Salt
Remaining Ingredients
  • 1 pound Fusilli Pasta, cooked
  • 1/2 cup Fresh Basil, chopped
  • 1/2 cup Parmesan Cheese, grated
  • 1 Lemon, juiced
  • 1/2 cup Peas (frozen and thawed)
  • 2 Roma Tomatoes, diced
  • 1 cup Mozzarella Pearls


  1. Add all pesto ingredients to a food processor except for half of the olive oil.
  2. Pulse the ingredients a few times, then turn the processor on high and drizzle in the remaining ingredients until a smooth pesto forms.
  3. Combine all the remaining ingredients in a large mixing bowl and toss with the pesto. Season with kosher salt to taste.
  4. Top with extra parmesan, basil and chopped pistachios and serve.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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