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

Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette Recipe
Photo: John Autry; Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: about 1 1/4 cups pasta mixture and about 1 tablespoon cheese)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Barbara Lauterbach,

May 2011
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