Green Bean Pasta Salad With Lemon Thyme Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Southern Living March 2012 Ingredients:
12 ounces uncooked penne pasta |
1/2 lb french haricots vert, cut in half lengthwise (tiny green beans) |
1 tablespoon fresh thyme |
5 teaspoons lemon zest, divided |
1/4 cup finely chopped finely chopped roasted salted pistachios |
2 tablespoons champagne vinegar |
1 tablespoon minced shallot |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
5 tablespoons olive oil |
1 1/2 cups loosely packed arugula |
roasted salted pistachios |
parmesan cheese |
Directions:
1. 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.
2. Place pasta mixture, thyme, and 3 teaspoons lemon zest in a large bowl; toss gently to combine.
3. Whisk together pistachios, next 5 ingredients, and remaining 2 teaspoons lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended.
4. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.
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