Pasta Salad with Peas and Pesto Recipe
-
Category
No-Cook
-
Cusine
American
What do you need?
How to make?
Ingredients
For the Pesto:
1 cup packed fresh basil or mint , plus more for garnish
1 large garlic clove, roughly chopped
1 ounce freshly grated Pecorino Romano or Parmigiano Reggiano
3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
3 tablespoons fresh lemon juice, from 1-2 lemons
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
For the Salad:
1/2 pound gemelli pasta, cooked, drained and cooled
8 ounces frozen green peas, thawed
Directions
To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in the bowl of a food processor fitted with the blade attachment. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside. In a large bowl, combine the pasta and peas. Add the pesto little by little until salad is adequately dressed. Season to taste with salt, pepper and more lemon juice. Garnish salad with chopped nuts and chopped herbs, if desired.