Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rackets & balls pesto pasta salad. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Rackets & Balls Pesto Pasta Salad is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Rackets & Balls Pesto Pasta Salad is something which I have loved my entire life.
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To get started with this recipe, we have to prepare a few ingredients. 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:
- Make ready For the mint basil pistachio pesto
- Take 1 c. basil
- Prepare 1 c. mint
- Get 3/4 c. pistachios
- Take 1/2 c. parmesan cheese (grated)
- Prepare 3/4 c. olive oil
- Prepare 4 cloves garlic
- Prepare Zest and juice of 1 lemon
- Make ready 1 tsp apple cider vinegar
- Get salt, pepper, and red pepper flakes to taste
- Prepare For everything else
- Prepare 1 package racchette pasta or similar shaped pasta
- Prepare 1 c. English peas (blanched & chilled)
- Make ready 1 c. corn - fresh or frozen
- Get 1-8 oz package of mozzarella pearls
- Make ready 1 1/2 c. pesto
- Get prosciutto to garnish
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Steps 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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