Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, rackets & balls pesto pasta salad. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Rackets & Balls Pesto Pasta Salad is one of the most well liked of recent trending meals on earth. It’s enjoyed 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 whole life. They are nice and they look fantastic.

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

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

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

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Instructions 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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