Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
20 Mins
Total Time
30 Mins
4 servings (serving size: about 1 1/4 cups pasta mixture and about 1 tablespoon cheese)

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.

How to Make It

Step 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.

Step 2

Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.

Step 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.

Ratings & Reviews

Not Quite Right

May 04, 2016
This recipe looked better than it was.  First, too much oil.  I'd cut that down by a tablespoon at least maybe two.  I liked the lemon/garlic, but it needed something to make it pop.  I felt it was pretty bland frankly.  Maybe adding a little dijon to the dressing?  I'd have to play with it if I try it again.  

CindyW's Review

October 14, 2014
This is really quite good! We'll be making it pver and over again

CarlaBo's Review

June 12, 2014
The whole family enjoyed this. The only negative comment was the "spicy-ness" of the garlic for my 5-year old.

oldruth's Review

July 30, 2012
This tasted better than any pasta salad I've had in recent memory. I didn't have gemelli, and I cut the olive oil back to 3 Tbls, but all of the other proportions I kept the same. I minced the garlic and was pleased with that change. I subbed toasted pine nuts for pistachios and they tasted great. We also had golden beets, lightly buttered, and a plate of cherry tomatoes and cucumber spears. If you have fresh haricot vert, this is a terrific recipe.

AndoverCookie's Review

July 07, 2012
Excellent salad. Substituted grilled zucchini for green beans and skipped the nuts. The flavor was wonderful. Loved the lemon flavor. Will make this often.

Brie30's Review

June 02, 2012
I made this for my niece who is vegetarian and she loved it!

starsing's Review

October 16, 2011
This was outstanding. I substituted another shape of pasta, and the rest of the composition is wonderful. I kept the recipe just as is. I thought it had perfect balance.

LizzieKat's Review

August 10, 2011
26.9 grams of fat! Yikes! I follow the Weight Watchers program and a serving of this works out to nearly 1/2 my daily "allowance." Not bad for dinner as a main dish, but I don't think that would satisfy. It was easy and quite yummy, though. As someone else said, I also added more green beans, should have cut the oil, and used pine nuts because I didn't have pistachios (love them, thought I had some on hand).

flowerpot916's Review

July 25, 2011
Outstanding recipe! So delicious! I loved the crispness of the green beans (fresh from the garden), the zestiness of the lemon, the heat from the garlic and shallots, and the crunchiness of the pistachios. The only changes I made were substituting sherry vinegar for the champagne vinegar and reducing the olive oil by one tablespoon. Otherwise, I followed the recipe as written. I will definitely be making this recipe many more times (lots of green beans to eat up!). Enjoy!

KKirby's Review

June 22, 2011
I used regular green beans and cooked them the night before. Also substituted dried thyme (so I halved the amount). I used the white wine vinegar, but think that the salad would be tasty with white balsamic vinegar next try. This would be a nice side for a pot luck dinner party. Would especially go well with a grilled chicken dish.