Lemony Pea and Pistachio Pesto Pasta Salad
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Appears in Cook's Country August/September 2008
In the heat of summer, a cool pasta salad tossed with a light, fresh vegetable puree sounds like an appealing supper. Unfortunately, most such recipes turn out bland and dry.
WHY THIS RECIPE WORKS
We found that raw vegetables yielded a particularly bland pesto salad. Garlic and olive oil were musts in this pesto, along with pistachios, Pecorino Romano cheese, mint, and lemon zest for freshness. Pureed ricotta cheese lent a mild flavo...
