Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette
By Beepers
From Cooking Light
Rate this recipe
4.6/5
(7 Votes)
Ingredients
- 8 ounces uncooked gemelli (short twisted tube pasta)
- 1 cup (1 1/2-inch) cut haricots verts (about 4 ounces)
- 1/2 cup chopped shelled pistachios $
- 2 tablespoons fresh thyme leaves, divided
- 2 tablespoons grated lemon rind, divided $
- 1 tablespoon minced shallots
- 2 tablespoons Champagne or white wine vinegar $
- 3 garlic cloves, crushed
- 5 tablespoons extra-virgin olive oil $
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper $
- 1 ounce shaved fresh Parmesan cheese (about 1/3 cup)
Details
Preparation
Step 1
1. Cook the pasta according to package directions, omitting salt and fat. Add haricots verts during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
2. Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
3. Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.
You'll also love
- The Ultimate Turducken 4.6/5 (7 Votes)
- Spanish Omelet with Smoked Salmon 4.3/5 (9 Votes)
- Orange-Ginger Baked Whole Tilapia 4.6/5 (7 Votes)
- Peanut Butter Banana Pupcakes... 4.4/5 (11 Votes)
- Best Ever Potato Salad 4.6/5 (7 Votes)
- Butternut squash and quinoa soup... 4.6/5 (7 Votes)
- Cuban Pork w/Sour Orange Sauce 4/5 (13 Votes)
- Skillet Seared Salmon with Garlic... 4.4/5 (21 Votes)
Review this recipe