Rackets & Balls Pesto Pasta Salad

Name: Rackets & Balls Pesto Pasta Salad
Total time: 6300 s
Yield: 8-12 servings
Cuisine: American
Ingredients: 1 c. basil; 1 c. mint; 3/4 c. pistachios; 1/2 c. parmesan cheese (grated); 3/4 c. olive oil; 4 cloves garlic; Zest and juice of 1 lemon; 1 tsp apple cider vinegar; salt, pepper, and red pepper flakes to taste; 1 package racchette pasta or similar shaped pasta; 1 c. English peas (blanched & chilled); 1 c. corn - fresh or frozen; 1-8 oz package of mozzarella pearls; 1 1/2 c. pesto; prosciutto to garnish

Pasta Patrick @pastapatrick

Washington, Washington, D.C., United States

Spring has sprung and vaccines have been taken (THANK YOU SCIENCE) - which all means it’s time for picnics and seeing and cooking for the people I love in person again! This pasta salad is perfect for a picnic or BBQ, get out your rackets and balls and let’s play!

Pasta Patrick @pastapatrick

Washington, Washington, D.C., United States

Saved

Ingredients

45 min - 1 hr

8-12 servings

For the mint basil pistachio pesto
1 c.basil
1 c.mint
3/4 c.pistachios
1/2 c.parmesan cheese (grated)
3/4 c.olive oil
4 clovesgarlic
Zest and juice of 1 lemon
1 tspapple cider vinegar
salt, pepper, and red pepper flakes to taste
For everything else
1 packageracchette pasta or similar shaped pasta
1 c.English peas (blanched & chilled)
1 c.corn - fresh or frozen
1-8 ozpackage of mozzarella pearls
1 1/2 c.pesto
prosciutto to garnish

Saved

Steps

45 min - 1 hr

1

To make the pesto begin by chopping the herbs in a food processor. Next add the pistachios, cheese, garlic cloves, olive oil, lemon juice and zest, apple cider vinegar, and spices. Blitz until slightly chunky but mostly smooth - you know, like pesto from the jar but you made it!
2

Put the pesto in a container and refrigerate.
3

Place a large saucepan of salted water on the stove and bring to a boil. Once boiling add pasta and allow to cook for 9-11 minutes or until al dente. Rinse the pasta in an ice water bath, drain, toss with olive oil, and place in fridge.
4

Parboil the English peas and corn (if fresh) for 1 min. Place in an ice water bath, drain, and set aside.
5

In a large bowl mix pasta, 2-3 big spoonfuls of pesto, the mozzarella balls, peas, and corn together. I like to use my hands so I don’t break apart the pasta and I evenly spread the pesto. Add a tablespoon of olive oil, and salt and pepper to taste as you mix. Refrigerate.
6

Once you’re ready to serve your rackets and balls, put your pasta salad in a serving dish, place strips of prosciutto along the salad, and grate some parmesan cheese on top.
7

Happy Spring and enjoy this serve!