Spring Pistachio Pesto Pasta Salad

This super-vibrant and tasty spring pasta salad is super flavorful and super easy! Asparagus and peas are showing up everywhere right now so they are the perfect addition to this pasta salad. 

Watch the video below! This recipe was developed by @cookin_brooke.

Ingredients:

-1 bag/box of organic pasta (@fixafoods)

-1 small bunch of organic asparagus, chopped

-1 cup of organic sugar snap peas, chopped

-3-4 cups of arugula 

-1 large shallot, thinly sliced 

-1/3 cup organic cherry tomatoes, cut into fourths

-1/4 cup organic pistachios, chopped

-4 oz organic feta, broken into small pieces 

-Splash of red wine vinegar 

-Splash of lemon juice

-Honey

-1 tsp dijon mustard

-Olive oil

-3-4 tablespoons mint & basil, finely chopped 

-Fixa Foods Pistachio Pesto

-Salt + Pepper

Instructions:

-Bring a salted pot of water to boil, cook pasta according to package directions. 

-Once pasta is al dente, rinse with cold water, toss with olive oil and put in the fridge to chill.

-While the pasta chills, wash the remaining veggies. Start by thinly slicing the shallot, then fry until golden brown in olive oil.

-Then pan fry the asparagus and snap peas for about 3-4 minutes, just until softened a bit but still crunchy!

-Add the cooked shallots to the pasta, then add in the cooked and cooled pea and asparagus. Add in finely chopped mint and basil. Add arugula, then chopped pistachios and feta. 

-Scoop out the pesto into a bowl, I used almost the entire container minus a few tablespoons. Add in some water and whisk to thin it out, add a splash of red wine vinegar, lemon juice, dijon, and some honey. 

-Pour the pesto mixture over the pasta, mix well, add salt and pepper. Taste and add more pesto if needed! Stir in the cherry tomatoes gently and enjoy!