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🍝 Creamy Pasta Salad with Peas and Pistachios

783 kcal · 30 min · 4 servings

Ingredients

• 400 g pasta (e.g. Creste di Gallo)
• salt
• 300 g green peas (frozen)
• sugar
• 2 garlic cloves
• 60 g unsalted, shelled pistachios
• 120 ml olive oil
• 3 tbsp freshly grated parmesan
• 0.5 tsp lemon zest
• pepper (from the mill)

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Cook the pasta in it al dente (firm to the bite), as indicated on the package.
3. 3. Drain the pasta and immediately rinse it with cold water to stop the cooking process.
4. 4. Let the pasta drain well in a colander.
5. 5. Let the peas thaw.
6. 6. Bring a small pot of water to a boil.
7. 7. Add a pinch of salt and a pinch of sugar to the boiling water.
8. 8. Cook the peas in this water for 3 to 4 minutes.
9. 9. Drain the peas and immediately rinse them with cold water.
10. 10. Let the peas drain well as well.
11. 11. Peel the garlic.
12. 12. Roughly chop the garlic.
13. 13. Take half of the drained peas.
14. 14. Take half of the pistachios.
15. 15. Place the half peas, half pistachios, and chopped garlic into a blender.
16. 16. Blend the ingredients until smooth.
17. 17. Pour in the oil gradually to the puree mixture.
18. 18. Process everything into a smooth pesto.
19. 19. Stir the grated Parmesan into the pesto.
20. 20. Stir the lemon zest into the pesto.
21. 21. Season the pesto with salt and pepper to taste.
22. 22. Place the drained pasta into a large bowl.
23. 23. Add the pesto to the pasta.
24. 24. Add the remaining peas to the mixture.
25. 25. Add the remaining pistachios to the mixture.
26. 26. Mix everything well together.
27. 27. Portion the salad into small bowls.
28. 28. Serve the salad.

Nutrition per serving

• kcal: 783
• Protein: 23 g · Fett/Fat: 39 g · Carbs: 85 g