Name: Lemony Green Bean Pasta Salad
Ingredients: 12 oz uncooked casarecce pasta*; ½ lb haricots verts (French green beans), cut in half length-wise; 1 Tbsp fresh thyme; 5 tsp lemon zest, divided; ¼ cup finely chopped roasted salted pistachios; 2 Tbsp Champagne vinegar; 1 Tbsp minced shallots; 1 garlic clove, minced; 1 tsp table salt; ½ tsp freshly ground black pepper; 5 Tbsp olive oil; 1½ cups loosely packed arugula; Toppings: roasted salted pistachios, Parmesan cheese

Arugula and pistachios are right at home with this cheerful pasta plate. Lemon and shallots marry for a bright taste ideal for a luncheon or light supper.

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Lemony Green Bean Pasta Salad

Makes: 4 – 6 servings

Ingredients

12 oz uncooked casarecce pasta*
½ lb haricots verts (French green beans), cut in half length-wise
1 Tbsp fresh thyme
5 tsp lemon zest, divided
¼ cup finely chopped roasted salted pistachios
2 Tbsp Champagne vinegar
1 Tbsp minced shallots
1 garlic clove, minced
1 tsp table salt
½ tsp freshly ground black pepper
5 Tbsp olive oil
1½ cups loosely packed arugula
Toppings: roasted salted pistachios, Parmesan cheese

Instructions

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.
Place pasta mixture, thyme, and 3 teaspoons lemon zest in a large bowl; toss gently to combine.
Whisk together 1⁄4 cup 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. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.