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)
Photo: John Autry; Styling: Leigh Ann Ross

How to Make It

Step 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.

Step 2

Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.

Step 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.

Ratings & Reviews