Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, rackets & balls pesto pasta salad. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Rackets & Balls Pesto Pasta Salad is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Rackets & Balls Pesto Pasta Salad is something which I have loved my whole life. They’re nice and they look wonderful.

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To begin with this recipe, we must first prepare a few components. You can have rackets & balls pesto pasta salad using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Rackets & Balls Pesto Pasta Salad:

1. Prepare For the mint basil pistachio pesto
2. Make ready 1 c. basil
3. Get 1 c. mint
4. Prepare 3/4 c. pistachios
5. Prepare 1/2 c. parmesan cheese (grated)
6. Get 3/4 c. olive oil
7. Prepare 4 cloves garlic
8. Get Zest and juice of 1 lemon
9. Make ready 1 tsp apple cider vinegar
10. Prepare salt, pepper, and red pepper flakes to taste
11. Make ready For everything else
12. Make ready 1 package racchette pasta or similar shaped pasta
13. Make ready 1 c. English peas (blanched & chilled)
14. Take 1 c. corn - fresh or frozen
15. Take 1-8 oz package of mozzarella pearls
16. Prepare 1 1/2 c. pesto
17. Take prosciutto to garnish

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Steps to make Rackets & Balls Pesto Pasta Salad:

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!
2. Put the pesto in a container and refrigerate.
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.
4. Parboil the English peas and corn (if fresh) for 1 min. Place in an ice water bath, drain, and set aside.
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.
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.
7. Happy Spring and enjoy this serve!

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