Lemon Pistachio Pesto Pasta Salad

Lemon Pistachio Pesto Pasta Salad.

Lemon Pistachio Pesto Pasta Salad


For 4 Person(s)

For the Pesto:

  • 2 1/2 cups tightly packed basil leaves washed and dried off
  • 1/2 cup unsalted pistachios shells removed
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 3/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 cup grated Pecorino Romano cheese

For the pasta salad:

  • 1 pound Fusilli Pasta, or any short pasta you prefer
  • 6 tightly packed cups arugula washed and dried
  • 1 cup pearl mozzarella balls can sub cubed fresh mozzarella
  • Lemon zest for topping
  • Extra virgin olive oil for topping


  1. To make the pesto:
    1. Put the basil, pistachios, extra virgin olive oil, lemon juice, lemon zest, cheeses and salt into a food processor bowl, and process to a uniform, smooth consistency.
    2. Set aside for the pasta salad or store in an air tight container with a thin layer of oil over the top.
  2. To make the pasta salad:
    1. Drop the pasta into generously salted boiling water and cook until Al dente.
    2. Run the pasta under cold, running water and transfer to a large bowl.
    3. Add the pesto and toss until the pasta is coated. Add the arugula and pearl mozzarella and toss until fully combined.
    4. Serve on a platter and top with extra lemon zest and another drizzle of extra virgin olive oil.



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