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Green Bean Pasta Salad with Lemon-Thyme Vinaigrette

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 15 mins
Total time 30 mins
Yield Makes 4 to 6 servings
Casarecce [cah-sah-RECH-ee] pasta looks similar to a scroll with the long sides curled inward toward the center.

Ingredients

  • 12 ounces uncooked casarecce pasta*
  • 1/2 pound haricots verts (tiny green beans), cut in half lengthwise
  • 1 tablespoon fresh thyme
  • 5 teaspoons lemon zest, divided
  • 1/4 cup finely chopped roasted, salted pistachios
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon minced shallots
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 5 tablespoons olive oil
  • 1 1/2 cups loosely packed arugula
  • Toppings: roasted, salted pistachios; Parmesan cheese

How to Make It

  1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.

  2. Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.

  3. Whisk together pistachios, next 5 ingredients, and remaining 2 tsp. lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.

  4. *Penne pasta may be substituted.

Cook's Notes

We tested with Whole Foods Market Organic Casarecce pasta.