Gemelli Salad with Green Beans, Pistachios, and Lemon Thyme Vinaigrette

By khojnicki

Ingredients

• 8 oz. uncooked gemelli
• 1 c haricot verts cut into 1 1/2" pieces
• 1/2 c chopped shelled pistachios
• 2 tbsp fresh thyme leaves, divided
• 2 tbsp grated lemon rind, divided
• 1 tbsp minced shallots
• 2 tbsp Champagne or white wine vinegar
• 3 garlic cloves, crushed
• 5 tbsp EVOO
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 oz. shaved parmesan cheese

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat. Add haricots during the final 2 mins of cooking. Drain and rinse pasta mixture under cold water; drain well.

Place the pasta mixture, pistachios, 1 tbsp thyme, and 1 tbsp lemon rind in a large bowl; toss to mix thoroughly.

Combine the remaining 1 tbsp thyme, remaining lemon rind, shallots, 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.