Categories: Salad

Ingredients

• 1 lb. campanelle
• 2 cups arugula
• 1/2 cup olive oil, plus more for drizzling
• 1/2 cup pistachios
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan
• 2 tsp lemon zest plus 1/4 cup juice
• 1 cup crumbled feta

Directions

1. In a pot of salted boiling water, cook pasta until al dente; rinse under cold water. In a food processor, pulse half the arugula, 1/2 cup oil, the pistachios, basil, Parmesan, and lemon zest and juice into pesto; season. In a large bowl, toss pasta, pesto, and remaining arugula; season. Top with feta. Drizzle with oil.

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