Green Bean Pasta Salad with Lemon-Thyme Vinaigrette

This clean, refreshing bean and pasta salad has bold flavors using simple, natural ingredients like herbs, lemon zest, spicy arugula, and roasted pistachios.

Photo by Tufgrlz B.

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Ingredients

  • 12

    ounces uncooked Casarecce pasta or Penne

  • 1/2

    pound haricots verts (tiny green beans), cut in half lengthwise

  • 1

    tablespoon fresh thyme

  • 5

    teaspoons lemon zest, divided

  • 1/4

    cup pistachios, roasted, salted and finely chopped

  • 2

    tablespoons Champagne vinegar

  • 1

    tablespoon shallots, minced

  • 1

    garlic clove, minced

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly ground pepper

  • 5

    tablespoons olive oil

  • 1 1/2

    cups arugula, loosely packed

  • Parmesan cheese

  • Pistachios, roasted and salted (for garnish)

Directions

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 teaspoons 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.

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