Lemony Pea and Pistachio Pesto Pasta Salad
By America's Test KitchenPublished on January 30, 2011
Time
50 minutes
Yield
Serves 8 to 10
Ingredients
1 pound penne pasta or fusilli or campanelleSalt ¼ cup ricotta cheese 1 ¼ cups frozen peas, thawed½ cup unsalted pistachios, toasted and chopped¼ cup grated Pecorino Romano cheese ¼ cup extra virgin olive oil 1 garlic clove, minced2 tablespoons chopped fresh mint 1 tablespoon grated lemon zest ½ teaspoon pepper
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.
Time
50 minutesYield
Serves 8 to 10Ingredients
1 pound penne pasta or fusilli or campanelle
Salt
¼ cup ricotta cheese
1 ¼ cups frozen peas, thawed
½ cup unsalted pistachios, toasted and chopped
¼ cup grated Pecorino Romano cheese
¼ cup extra virgin olive oil
1 garlic clove, minced
2 tablespoons chopped fresh mint
1 tablespoon grated lemon zest
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
1 pound penne pasta or fusilli or campanelle
Salt
¼ cup ricotta cheese
1 ¼ cups frozen peas, thawed
½ cup unsalted pistachios, toasted and chopped
¼ cup grated Pecorino Romano cheese
¼ cup extra virgin olive oil
1 garlic clove, minced
2 tablespoons chopped fresh mint
1 tablespoon grated lemon zest
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
1 pound penne pasta or fusilli or campanelle
Salt
¼ cup ricotta cheese
1 ¼ cups frozen peas, thawed
½ cup unsalted pistachios, toasted and chopped
¼ cup grated Pecorino Romano cheese
¼ cup extra virgin olive oil
1 garlic clove, minced
2 tablespoons chopped fresh mint
1 tablespoon grated lemon zest
½ teaspoon pepper
Test Kitchen Techniques
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.
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