Without fail cooking ultimate Rackets & Balls Pesto Pasta Salad easy, delicious, practical.
Ingredients all Rackets & Balls Pesto Pasta Salad
Needed : For the mint basil pistachio pesto.
Needed 1 c. : basil.
Needed 1 c. : mint.
Prepare 3/4 c. : pistachios.
Needed 1/2 c. : parmesan cheese (grated).
Needed 3/4 c. : olive oil.
Needed 4 cloves : garlic.
Prepare : Zest and juice of 1 lemon.
Needed 1 tsp : apple cider vinegar.
Needed : salt, pepper, and red pepper flakes to taste.
Needed : For everything else.
Prepare 1 package : racchette pasta or similar shaped pasta.
Needed 1 c. : English peas (blanched & chilled).
Prepare 1 c. : corn - fresh or frozen.
Prepare 1-8 oz : package of mozzarella pearls.
Prepare 1 1/2 c. : pesto.
Needed : prosciutto to garnish.
Stages Cooking Rackets & Balls Pesto Pasta Salad
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!.
Put the pesto in a container and refrigerate..
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..
Parboil the English peas and corn (if fresh) for 1 min. Place in an ice water bath, drain, and set aside..
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..
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..
Happy Spring and enjoy this serve!.
