Green Bean Pasta Salad with Lemon-Thyme Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Casarecce [cah-sah-RECH-ee] pasta looks similar to a scroll with the long sides curled inward toward the center. Ingredients:
12 ounces uncooked casarecce pasta |
1/2 pound haricots verts (tiny green beans), cut in half lengthwise |
1 tablespoon fresh thyme |
5 teaspoons lemon zest, divided |
1/4 cup finely chopped roasted, salted pistachios |
2 tablespoons champagne vinegar |
1 tablespoon minced shallots |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
5 tablespoons olive oil |
1 1/2 cups loosely packed arugula |
toppings: 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 tsp. lemon zest in a large bowl; toss gently to combine.
3. 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.
4. *Penne pasta may be substituted.
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