Lemony Green Bean Pasta Salad

Lemon and shallots marry for a bright taste that’s ideal for a ladies’ lunch or light supper.

Total Time: 30 Minutes

Ingredients

  • 12 ounces casarecce (or penne) pasta
  • 1/2 pound haricots verts (French green beans), cut in half lengthwise
  • 1 tablespoon fresh thyme
  • 5 teaspoons lemon zest, divided
  • 1/4 cup finely chopped roasted salted pistachios, plus more for topping
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon minced shallots
  • 1 garlic clove, minced
  • 1 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • 1 1/2 cups loosely packed arugula
  • Grated Parmesan cheese, for topping

Preparation

  1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta and green beans with cold water; drain well.

  2. Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.

  3. Whisk together 1/4 cup pistachios, next 5 ingredients, and remaining 2 tsp. lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Top the pasta with chopped pistachios and Parmesan.

 

 

 

Source: www.southernliving.com

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