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.
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.
Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
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.
This recipe looked better than it was. First, too much oil. I'd cut that down by a tablespoon at least maybe two. I liked the lemon/garlic, but it needed something to make it pop. I felt it was pretty bland frankly. Maybe adding a little dijon to the dressing? I'd have to play with it if I try it again.
This tasted better than any pasta salad I've had in recent memory. I didn't have gemelli, and I cut the olive oil back to 3 Tbls, but all of the other proportions I kept the same. I minced the garlic and was pleased with that change. I subbed toasted pine nuts for pistachios and they tasted great. We also had golden beets, lightly buttered, and a plate of cherry tomatoes and cucumber spears. If you have fresh haricot vert, this is a terrific recipe.
26.9 grams of fat! Yikes! I follow the Weight Watchers program and a serving of this works out to nearly 1/2 my daily "allowance." Not bad for dinner as a main dish, but I don't think that would satisfy. It was easy and quite yummy, though. As someone else said, I also added more green beans, should have cut the oil, and used pine nuts because I didn't have pistachios (love them, thought I had some on hand).
Outstanding recipe! So delicious! I loved the crispness of the green beans (fresh from the garden), the zestiness of the lemon, the heat from the garlic and shallots, and the crunchiness of the pistachios. The only changes I made were substituting sherry vinegar for the champagne vinegar and reducing the olive oil by one tablespoon. Otherwise, I followed the recipe as written. I will definitely be making this recipe many more times (lots of green beans to eat up!). Enjoy!
I used regular green beans and cooked them the night before. Also substituted dried thyme (so I halved the amount). I used the white wine vinegar, but think that the salad would be tasty with white balsamic vinegar next try. This would be a nice side for a pot luck dinner party. Would especially go well with a grilled chicken dish.
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