This cool pistachio pesto pasta salad keeps well so you can make a big batch to eat for no cook lunches throughout the week, and just about everyone from your family will eat it!
Pasta salad is truly as easy as boiling water and tossing in a few key ingredients. Just stick to this simple formula, cool the pasta correctly, and lean on this flavorful dressing every time you need to whip one up. Here’s the one pistachio pesto pasta salad recipe you need right now.
In a food processor, pulse all pesto ingredients until smooth, set aside.
Cook the pasta al dante. In the last minute of cooking, add in asparagus, drain completely. Then, run cold water over everything until it comes to room temperature.
Mix in pesto. Add in buratta pieces, peas, and prosciutto. Toss to combine. For that true pasta feel, chill in fridge for 30 minutes before serving.
2 large bunches basil
40g Natural Pistachio Kernels
40-50ml olive oil
60g parmesan cheese 2 cloves garlic
1tbsp lemon juice salt and pepper to taste
200g farfalle pasta
1 bunch asparagus peas, fresh or frozen
1 large buratta or mozarella
6 slices prosciutto
Try this extremely easy Pistachio Pesto Pasta Salad recipe using our Natural Kernels Retail Packs, and let us know what you think! Tag us in your delicious re-creation on Instagram or Facebook! Use hashtag #nutsaboutborna to be featured!