Recipe for pasta, pea, and radish salad with pistachio pesto

Catherine Smart for The Boston Globe

Serves 6

The pesto is made with equal parts parsley and basil, along with a large handful of fresh mint and unsalted pistachio nuts. Add it to a bowl of pasta shells with thinly sliced radishes and peas for a cooling supper.

2 cloves garlic, chopped
1 cup fresh parsley leaves
1 cup fresh basil leaves
¼ cup fresh mint leaves
½ cup grated Parmesan
cup shelled unsalted pistachios
Grated rind and juice of 1 lemon
Salt and pepper, to taste
½ cup olive oil
1 pound dried pasta shells
1 bunch radishes, trimmed and thinly sliced
2 cups frozen peas, rinsed with cold water until thawed

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1. In the bowl of a food processor, pulse the garlic, parsley, basil, mint, Parmesan, pistachios, lemon rind and juice, salt, and pepper.

2. Pour the olive oil in a thin steady stream through the feed tube only until the mixture has a rough texture. Taste for seasoning and add more salt and pepper, if you like.

3. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, for 8 to 10 minutes or until the pasta is tender but still has some bite. Drain into a colander and, without rinsing, transfer to a large bowl.

4. Add enough pesto to coat the pasta. Stir in the radishes and peas. Toss gently. Taste for seasoning and add more salt and pepper, if you like. Catherine Smart