A refreshing summer salad with homemade pistachio pesto, fluffy ricotta, lemon zest, and a sprinkle of sea salt, making it a delightful dish for warm days.
1: In a food processor, pulse fresh basil, Parmesan, shelled pistachios, garlic, sea salt, and black pepper until desired consistency.
2: Gradually add extra-virgin olive oil while pulsing the mixture.
3: Cook the pasta until very al dente according to package instructions.
4: Mix the pesto with the cooked pasta until well combined.
5: Chill the pasta salad before serving.
6: Top with ricotta, additional pistachios, sea salt, and a drizzle of olive oil.
