Lemon and shallots marry for a bright taste that's ideal for a ladies' lunch or light supper.
12 ounces casarecce (or penne) pasta
1/2 pound haricots verts (French green beans), cut in half lengthwise
1 tablespoon fresh thyme
5 teaspoons lemon zest, divided
1/4 cup finely chopped roasted salted pistachios, plus more for topping
2 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 garlic clove, minced
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
5 tablespoons olive oil
1 1/2 cups loosely packed arugula
Grated Parmesan cheese, for topping
How to Make It
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.
Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.
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.