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)

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.