Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, rackets & balls pesto pasta salad. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Rackets & Balls Pesto Pasta Salad is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Rackets & Balls Pesto Pasta Salad is something that I have loved my entire life. They are fine and they look wonderful.
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To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Take For the mint basil pistachio pesto
- Make ready basil
- Get mint
- Make ready pistachios
- Prepare parmesan cheese (grated)
- Take olive oil
- Take garlic
- Prepare Zest and juice of 1 lemon
- Get apple cider vinegar
- Make ready salt, pepper, and red pepper flakes to taste
- Make ready For everything else
- Get racchette pasta or similar shaped pasta
- Make ready English peas (blanched & chilled)
- Take corn - fresh or frozen
- Prepare package of mozzarella pearls
- Take pesto
- Prepare 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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