Green Bean Pasta Salad With Lemon Thyme Vinaigrette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.