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Capellini Pasta Salad with Yurosek Farms Pistachio Pesto


  • 1/4  cup  Yurosek Farms Pistachio kernels
  • 1/2  cup  Extra virgin olive oil
  • 1  cup  Basil leaves, loosely packed
  • 1/8  teaspoon  Fresh garlic, finely chopped
  • 1/3  cup  Grated Parmesan cheese
  • 1/2  teaspoon  Kosher salt
  • 1   Zucchini, medium size
  • 1   Lemon
  • 5 oz   Capellini pasta
  • 2 tablespoons   diced tomatoes
  •   Salt and freshly ground pepper, to taste


To make pesto, place the Yurosek Farms Pistachios, olive oil, basil, garlic, Parmesan cheese and 1/2 teaspoon of salt in a blender or small food processor and puree coarsely. Set aside.

Slice the zucchini into 1/8" thick discs. Set aside. Peel the zest of the lemon and cut into julienne strips (about 20 strips) and squeeze the juice into a separate bowl. Set aside.

Bring to a boil enough water to cook the zucchini slices and the pasta. Blanch zucchini slices and shock in ice water, remove from the water and pat dry. Divide zucchini and place on four serving plates in a 6" circular, ring patter. Boil pasta until al dente. Drain and shock in ice water, drain excess water, transfer pasta to a mixing bowl.

Add the pesto, lemon juice and tomato, toss well.

Helpful Tips:

Prepare this simple cold pasta salad for your next get-together! Nationally-renown Chef Hiro Sone incorporates a bounty of spring vegetables with a flavorful Yurosek Farms Pistachio pesto.

To serve:

Divide the pasta into four servings. Twirl and place in the middle of the zucchini circles on each plate. Sprinkle each with lemon julienne, salt and pepper to taste, and serve. Yields 4 servings.

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