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.
Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.
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.
*Penne pasta may be substituted.
We tested with Whole Foods Market Organic Casarecce pasta.
We loved the robust flavor in this dish! I made a number of modifications since I was working with what I had in the house: Used limes for zest (4 small ones), dried thyme (2 teaspoons) and whole wheat pasta (cut it back to 8 oz so that it wouldn't be pasta-heavy). We will be making this again.
This is indeed delicious, but did not take 30 minutes to make. Just cutting the haricots vert in half took me 25 minutes (did anyone else just skip this step?). Time total was about an hour and fifteen minutes, and I had enough chopped pistachios leftover from another recipe.
I used a pasta called torcetti and added the juice of 1 whole lemon and a little more vinegar and olive oil....This dish is the best!!!!!!!!!!!!!!
i have served it to a party of women with chicken and delivered food to special people
They rave about it and everyone wants the rescipe! the men love it as well!
I used penne pasta and regular green beans and this recipe was fantastic! The champagne vinegar was hard to find and expensive ($10 for a tiny bottle) but well worth it for the flavor. My two year old and four year old liked it too!
Very good! I used orzo pasta, less lemon zest, less olive oil, red onions instead of shallots. This was a great way to use fresh green beans from my garden! It made a delicious side with burgers and corn on the cob.