2 tsp. lemon zest
1/4 cup lemon juice
Kosher salt and pepper
1 cup crumbled feta
■In a large pot of salted
boiling water, cook the pasta
until 1 minute shy of the
package directions. Drain,
rinse under cold water until
cool, and drain well.Pistachio Pesto
Pasta Salad
SERVES 6
1 lb. campanelle (cone-
shape pasta)
2 cups arugula
1/2 cup EVOO, plus more
for drizzling
1/2 cup pistachio nuts
1/4 cup chopped fresh
basil
1/4 cup grated Parmesan
■In a food processor, pulse
half of the arugula, 1 / 2 cup
EVOO, the pistachios, basil,
Parmesan, lemon zest, and
lemon juice into a pesto;
season with salt and pepper.
In a large bowl, toss the pasta,
pesto, and the remaining
arugula; season. Top with
feta. Drizzle with EVOO.