Lemon Pistachio Pesto Pasta Salad ___

Lemon Pistachio Pesto Pasta Salad

Ingredients

For the Pesto:

  • 2.5 cups tightly packed basil leaves washed and dried off
  • 0.5 cup unsalted pistachios shells removed
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 0.75 cup extra virgin olive oil
  • 0.5 teaspoon salt
  • 0.5 cup grated Parmigiano Reggiano cheese
  • 0.25 cup grated Pecorino Romano cheese

For the pasta salad:

  • 1 pound Fusilli Pasta, or any short pasta you prefer
  • 6 tightly packed cups arugula washed and dried
  • 1 cup pearl mozzarella balls can sub cubed fresh mozzarella
  • Lemon zest for topping
  • Extra virgin olive oil for topping

Directions

To make the pesto:

  1. Put the basil, pistachios, extra virgin olive oil, lemon juice, lemon zest, cheeses and salt into a food processor bowl, and process to a uniform, smooth consistency.
  2. Set aside for the pasta salad or store in an air tight container with a thin layer of oil over the top.

To make the pasta salad:

  1. Drop the pasta into generously salted boiling water and cook until Al dente.
  2. Run the pasta under cold, running water and transfer to a large bowl.
  3. Add the pesto and toss until the pasta is coated. Add the arugula and pearl mozzarella and toss until fully combined.
  4. Serve on a platter and top with extra lemon zest and another drizzle of extra virgin olive oil.