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!
Photography by Kate Mathis
Recipe by Jake Cohen
| Start to Finish | Servings |
|---|---|
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.
