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!

Rachael Ray Every Day

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Credit: Photography by Kate Mathis

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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