Rackets & Balls Pesto Pasta Salad

Name: How to cook Rackets & Balls Pesto Pasta Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-12 servings
Cuisine: Us

Introduce

Chef :

Pasta Patrick

Rackets & Balls Pesto Pasta Salad

Spring has sprung and vaccines have been taken (THANK YOU SCIENCE) - which all means it’s time for picnics and seeing and cooking for the people I love in person again! This pasta salad is perfect for a picnic or BBQ, get out your rackets and balls and let’s play!

Ingredient

Food ration :

8-12 servings

Cooking time :

45 min - 1 hr

1 c.

basil

1 c.

mint

3/4 c.

pistachios

1/2 c.

parmesan cheese (grated)

3/4 c.

olive oil

4 cloves

garlic

1 tsp

apple cider vinegar

1 package

racchette pasta or similar shaped pasta

1 c.

English peas (blanched & chilled)

1 c.

corn - fresh or frozen

1-8 oz

package of mozzarella pearls

1 1/2 c.

pesto

Cooking instructions

* Step 1

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!

* Step 2

Put the pesto in a container and refrigerate.

* Step 3

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.

* Step 4

Parboil the English peas and corn (if fresh) for 1 min. Place in an ice water bath, drain, and set aside.

* Step 5

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.

* Step 6

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.