Green Bean Pasta Salad with Lemon-Thyme Vinaigrette
By Tufgrlz
This clean, refreshing bean and pasta salad has bold flavors using simple, natural ingredients like herbs, lemon zest, spicy arugula, and roasted pistachios.
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)
Details
Servings 4
Preparation time 10mins
Cooking time 20mins
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 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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