Good morning here me will give you a recipe rackets & balls pesto pasta salad which is delicious The way making it is very very easy. You just need to be careful to get results from rackets & balls pesto pasta salad which has aroma and taste that can evoke our tastes.

So that the result of rackets & balls pesto pasta salad, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare rackets & balls pesto pasta salad the delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings required exist in prepare

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

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Step by step 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!
8. Done and ready to serve!

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