- Rachael Ray - https://www.rachaelray.com -

Pasta Salad with Herb Pesto and Peas

Harvest garden veggies and herbs for this tasty summer party pasta salad.



Bring a large pot [2] of water to a boil. Salt the water, add the pasta and cook until al dente.

Toast the pine nuts in a small skillet [2] over low heat, shaking the pan [2] occasionally, until golden, about 3 minutes; let cool.

In a food processor, pulse to chop the toasted pine nuts, parsley, basil, tarragon, cheese, garlic and lemon juice. With the processor running, stream in 1/3 cup EVOO [1] (eyeball it). Process until a thick pesto forms; add the remaining EVOO, if needed. Season to taste with salt and pepper and pulse again to incorporate.

Place the pesto in a large, shallow serving dish. Add the peas and red bell pepper. When the pasta is almost cooked, add a ladle of its starchy cooking water to the pesto and mix. Drain the pasta well. Stir the celery and scallions into the sauce, add the pasta and toss to coat. Adjust the seasonings, to taste.