The whole family enjoyed this. The only negative comment was the "spicy-ness" of the garlic for my 5-year old.
Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette
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.
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Total: 30 Minutes
- Calories: 491
- Fat: 26.9g
- Saturated fat: 4.7g
- Monounsaturated fat: 16.6g
- Polyunsaturated fat: 4g
- Protein: 14.6g
- Carbohydrate: 50.8g
- Fiber: 4.9g
- Cholesterol: 6mg
- Iron: 3.2mg
- Sodium: 416mg
- Calcium: 131mg
- 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)
- 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.
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