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
6tightly 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:
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.
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:
Drop the pasta into generously salted boiling water and cook until Al dente.
Run the pasta under cold, running water and transfer to a large bowl.
Add the pesto and toss until the pasta is coated. Add the arugula and pearl mozzarella and toss until fully combined.
Serve on a platter and top with extra lemon zest and another drizzle of extra virgin olive oil.