Hands-on Time
15 Mins
Total Time
30 Mins
Yield
Serves 4 to 6
Photo: Helene Dujardin Styling: Margaret Monroe Dickie  

How to Make It

Step 1

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

Step 2

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

Step 3

Whisk together 1/4 cup 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. Top the pasta with chopped pistachios and Parmesan.

The Southern Vegetable Cookbook, by Rebecca Lang, copyright 2016.

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