Pasta Salad with Peas and Pistachios

Ingredients

• 400 g noodles (e.g., Creste di Gallo)
• Salt
• 300 g green peas (frozen)
• sugar
• 2 Garlic cloves
• 60 g unsalted, shelled pistachios
• 120 ml olive oil
• 3 tbsp freshly grated Parmesan
• 0.5 tsp lemon zest
• pepper (ground)

Instructions

1. 1.

   Cook the noodles in boiling salted water until al dente, drain, rinse with cold water and set aside to dry well.

2. 2.

   Thaw the peas and blanch them in boiling water with a pinch of salt and sugar for 3-4 minutes; drain, rinse, and let dry.

3. 3.

   Peel the garlic cloves and roughly chop them.

4. 4.

   Blend half the pistachios with half the peas and the chopped garlic in a blender until smooth.

5. 5.

   Gradually pour in the olive oil while blending to create a silky pesto.

6. 6.

   Stir in the parmesan and lemon zest, then season with salt and pepper to taste.

7. 7.

   Combine the noodles with the pesto, remaining peas, and pistachios; serve arranged in bowls or plates.