Pea and Pistachio Pesto Pasta Salad
Yield: 6-8 servings
PEA AND PISTACHIO PESTO PASTA SALAD
Prep time: 30 MinTotal time: 30 Min
Ingredients
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
Instructions
- Add all pesto ingredients to a food processor except for half of the olive oil.
- Pulse the ingredients a few times, then turn the processor on high and drizzle in the remaining ingredients until a smooth pesto forms.
- Combine all the remaining ingredients in a large mixing bowl and toss with the pesto. Season with kosher salt to taste.
- Top with extra parmesan, basil and chopped pistachios and serve.
