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Lemony Green Bean Pasta Salad
This pasta salad is light, fresh and lemony.
Prep Time: 00:15
Cook Time: 00:15
1 lb . casarecca pasta
8 ounces green beans, cut in half lengthwise
1 tablespoon fresh thyme leaves
5 teaspoons lemon zest (from 2 lemons)
1/4 cup finely chopped roasted salted pistachios, plus more for garnish
2 tablespoons champagnevinegar
1 tablespoon mincedshallots
1 garlic clove, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons olive oil
1 1/2 cups loosely packed arugula
grated parmesan cheese
1Cook the pasta according to package directions, adding the green beans to the boiling water during the last 2 minutes of cooking time. Drain. Rinse the pasta and green beans with cold water; drain well.
2Place the pasta mixture, thyme, and 3 teaspoons of the lemon zest in a large bowl; toss gently to combine.
3Whisk together 1/4 cup pistachios, vinegar, shallots, garlic, salt, pepper, and the remaining 2 teaspoons lemon zest in a small bowl. Add the oil in a slow, steady stream, whisking constantly until blended. Drizzle over the pasta mixture. Add the arugula, and toss gently to coat. Garnish with the chopped pistachios and Parmesan cheese.
This pasta is even more delicious the next day. Add just a touch of olive oil before serving.
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