Green Bean Pasta Salad with Lemon-Thyme Vinaigrette

By TPMay

Casarecce [cah-sah-RECH-ee] pasta looks similar to a scroll with the long sides curled inward toward the center.

Ingredients

• 12 ounces uncooked casarecce pasta*
• 1/2 - pound haricots verts (tiny green beans), cut in half lengthwise
• 1 tablespoon fresh thyme
• 5 teaspoons lemon zest, divided
• 1/4-cup finely chopped roasted, salted pistachios
• 2 tablespoons Champagne vinegar
• 1 tablespoon minced shallots
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2-teaspoon freshly ground pepper
• 5 tablespoons olive oil
• 1 1/2-cups loosely packed arugula
• Toppings: roasted, salted pistachios; Parmesan cheese

Preparation

Step 1

Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.
Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.
Whisk together pistachios, next 5 ingredients, and remaining 2 teaspoons. 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. Serve with desired toppings.
*Penne pasta may be substituted.
Note: We tested with Whole Foods Market Organic Casarecce pasta.