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

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 20 mins
Total time 30 mins
Yield 4 servings (serving size: about 1 1/4 cups pasta mixture and about 1 tablespoon cheese)
Haricots verts are thin, tender green beans. If you can't find them, use trimmed regular green beans, but add them to the pasta after 8 minutes of cooking since they'll take longer to cook. You can make the salad ahead, but dress it just before serving so the beans don't turn drab.

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)

Nutrition Information

  • calories 491
  • fat 26.9 g
  • satfat 4.7 g
  • monofat 16.6 g
  • polyfat 4 g
  • protein 14.6 g
  • carbohydrate 50.8 g
  • fiber 4.9 g
  • cholesterol 6 mg
  • iron 3.2 mg
  • sodium 416 mg
  • calcium 131 mg

How to Make It

  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.