Pistachio Pesto Pasta Salad

Name: Pistachio Pesto Pasta Salad
Ingredients: 1 lb. campanelle (coneshaped pasta); 2 cups arugula; ½ cup olive oil, plus more for drizzling; ½ cup pistachios; ¼ cup chopped fresh basil; ¼ cup grated Parmesan; 2 tsp. lemon zest plus 1/4 cup juice; 1 cup crumbled feta

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You'll fall in love with this spring-y pesto made with pistachios, basil, and lemon zest. Bonus: this pasta is great warm or room temp!

By Rachael Ray Every Day

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Credit: Photography by Kate Mathis

Recipe Summary

Ingredients

1 lb. campanelle (coneshaped pasta)
2 cups arugula
½ cup olive oil, plus more for drizzling
½ cup pistachios
¼ cup chopped fresh basil
¼ cup grated Parmesan
2 tsp. lemon zest plus 1/4 cup juice
1 cup crumbled feta

Directions

Step 1
In pot of salted boiling water, cook pasta until al dente; rinse under cold water. In food processor, pulse half the arugula, 1/2 cup oil, the pistachios, basil, Parmesan, and lemon zest and juice into pesto; season. In large bowl, toss pasta, pesto, and remaining arugula; season. Top with feta. Drizzle with oil.

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Pistachio Pesto Pasta Salad

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Recipe Summary

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Pistachio Pesto Pasta Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Pistachio Pesto Pasta Salad