Pistachio Pesto Pasta Salad - Rachael Ray Every Day

    Pistachio Pesto Pasta Salad

    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!
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    Pistachio Pesto Pasta Salad

    Recipe by Jake Cohen

    Start to FinishServings

    20 minutes

    6

    Ingredients

    • 1 lb. campanelle (coneshaped pasta)

    • 2 cups arugula

    • 1/2 cup olive oil, plus more for drizzling

    • 1/2 cup pistachios

    • 1/4 cup chopped fresh basil

    • 1/4 cup grated Parmesan

    • 2 tsp. lemon zest plus 1/4 cup juice

    • 1 cup crumbled feta

    Preparation

    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.