Name: Lemony Pea and Pistachio Pesto Pasta Salad
Total time: 50 min
Yield: Serves 8 to 10
Ingredients: 1 pound penne pasta or fusilli or campanelle; Salt; 1/4 cup ricotta cheese; 1 1/4 cups frozen peas, thawed; 1/2 cup unsalted pistachios, toasted and chopped; 1/4 cup grated Pecorino Romano cheese; 1/4 cup extra virgin olive oil; 1 garlic clove, minced; 2 tablespoons chopped fresh mint; 1 tablespoon grated lemon zest; 1/2 teaspoon pepper

Why This Recipe Works

We found that raw vegetables yielded a particularly bland pesto salad. Garlic and olive oil were musts in this pesto, along with pistachios, Pecorino Romano cheese, mint, and lemon zest for freshness. Pureed ricotta cheese lent a mild flavor and a silky creaminess that unified the other ingredients.

Before You Begin

Toast the nuts in a dry skillet over medium heat, stirring frequently, until fragrant, about 5 minutes.

Instructions

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt to boiling water and cook until just past al dente. Reserve 3/4 cup pasta water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl.

Puree ricotta and 2 tablespoons hot pasta water in food processor until smooth. Add 3/4 cup peas, 1/4 cup pistachios, Pecorino Romano, oil, garlic, mint, zest, pepper, and 1/2 teaspoon salt and puree until smooth. Stir pesto into pasta until well coated, adding reserved pasta water as needed to adjust consistency. Fold in remaining peas and pistachios. Season with salt. Serve.

Make-Ahead: This salad can be refrigerated for 3 days. Bring to room temperature before serving and thin salads with a few tablespoons of warm water if needed.