Lemony Pea and Pistachio Pesto Pasta Salad
Inspired by techniques from America's Test Kitchen.
Penne in a creamy, bright green pesto of peas, ricotta and pistachios with lemon zest, then finished with fresh mint and more pistachios.
Always check the labels of the products you use.
Method
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Equipment
- large pot (at least 5 litres)
- colander
- food processor or blender
- large mixing bowl
- rubber spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 450 kcal |
| Protein | 14.8 g |
| Carbohydrate | 58.9 g |
| of which sugars | 4.1 g |
| of which free sugars | 0.1 g |
| Fat | 17.6 g |
| of which saturates | 3.5 g |
| Fibre | 4.9 g |
| Salt | 1.18 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pasta water
- 40 g fine salt for 4 litres of pasta water (1%) about 6¾ tsp; most of it goes down the drain
Pasta
- 400 g penne or campanelle
Pesto
- 170 g frozen peas, thawed
- 60 g ricotta
- 50 g shelled unsalted pistachios, toasted
- 25 g Pecorino-style hard cheese, grated
- 1 garlic cloves, peeled
- 1 tbsp finely grated lemon zest
- 1 tbsp lemon juice
- 60 ml extra-virgin olive oil
- ½ tsp ground black pepper
To finish
- 10 g mint leaves, chopped
- 20 g pistachios, chopped
- 1
Cook the pasta. Cook the pasta in the salted water until just past al dente. Scoop out 120 ml of the water, then drain, rinse cold and shake dry.
- 2
Blend the pesto. Blend half the peas with the ricotta, pistachios, cheese, garlic, lemon zest and juice, oil, pepper and 60 ml of the pasta water until smooth.
- 3
Combine. Toss the pasta with the pesto and remaining whole peas, loosening with more pasta water if thick.
- 4
Finish. Scatter with mint and chopped pistachios and serve at room temperature.
Storage
Keeps covered in the fridge for up to 2 days; loosen with a splash of water or oil and check the seasoning before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
