Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, rackets & balls pesto pasta salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Rackets & Balls Pesto Pasta Salad is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Rackets & Balls Pesto Pasta Salad is something which I have loved my whole life.
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To get started with this particular recipe, we must prepare a few components. You can cook rackets & balls pesto pasta salad using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Rackets & Balls Pesto Pasta Salad:
- Prepare For the mint basil pistachio pesto
- Take 1 c. basil
- Take 1 c. mint
- Take 3/4 c. pistachios
- Prepare 1/2 c. parmesan cheese (grated)
- Prepare 3/4 c. olive oil
- Make ready 4 cloves garlic
- Make ready Zest and juice of 1 lemon
- Make ready 1 tsp apple cider vinegar
- Take salt, pepper, and red pepper flakes to taste
- Make ready For everything else
- Prepare 1 package racchette pasta or similar shaped pasta
- Take 1 c. English peas (blanched & chilled)
- Make ready 1 c. corn - fresh or frozen
- Make ready 1-8 oz package of mozzarella pearls
- Take 1 1/2 c. pesto
- Get prosciutto to garnish
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Instructions to make 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!
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