Pasta with Lamb and Mint Pistachio Pesto
Ingredients
- 2 cups fresh mint leaves
- ½ cup plus 1 tablespoon extra-virgin olive oil , divided
- ½ cup shelled pistachios , toasted and chopped, divided
- 1 ounce Pecorino Romano cheese , grated (½ cup), divided, plus extra for serving
- 1½ teaspoons table salt , divided, plus salt for cooking pasta
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1 garlic clove , minced
- 1 pound fusilli
- 1 pound ground lamb
- ½ teaspoon pepper
- 1 cup frozen peas , thawed
Instructions
Pasta with Lamb and Mint-Pistachio Pesto serves 4 original recipe by America's Test Kitchen.
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