Green Goddess Pesto Pasta Salad
- 1 lb orecchiette pasta
- 1 cup fresh green peas (or frozen, thawed)
Avocado Pesto
- 1 medium avocado
- 1 cup fresh spinach (packed)
- 1 cup fresh basil (packed)
- 1 oz parmesan cheese grated
- ½ cup edamame cooked (shelled and cooled)
- ¼ cup Greek yogurt whole (plain)
- ¼ cup pistachios (shelled)
- 2 cloves garlic
- 1 lemon (juice + zest)
- ½ cup EVOO
- Kosher salt to taste
- To a food processor, add all the pesto ingredients, except the olive oil. Start processing, and while you do, drizzle in the olive oil. Continue processing until smooth. You can do this in a blender as well. Check seasoning and add more salt if desired.
- Bring your pot of very well salted water to a boil for the pasta. Add your peas to a sieve and submerge in the boiling water for 2 minutes, then transfer to an ice bath. Add the pasta and cook until just past al dente, then drain, rinse with tepid water and spread onto a large sheet pan. Drizzle with olive oil and toss to coat. Let cool for 10 minutes. *when your pasta is about ⅓ done, reserve ½ cup pasta water*
- To a large bowl, add the orecchiette, pesto, and pasta water and toss. Then add the drained and dried peas and toss again. Refrigerate for an hour. If refrigerating for longer, remove from the fridge 30 minutes before serving.
AnyAmerican, Italian