Lemon and shallots marry for a bright taste that's ideal for a ladies' lunch or light supper.
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.
Made it for Mother's Day lunch. Everyone thought it was delicious. We tried it with and without the arugula and thought it was good either way.