Green Bean Pasta – #southerncomfort
12 ounces casarecce (or penne) pasta
1/2 pound haricots verts (French green beans), cut in half lengthwise
1 tablespoon fresh thyme
5 teaspoons lemon zest, divided
1/4 cup finely chopped roasted salted pistachios, plus more for topping
2 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 garlic clove, minced
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
5 tablespoons olive oil
1 1/2 cups loosely packed arugula
Grated Parmesan cheese, for topping
1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta and green beans with cold water; drain well.
2. Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.
3. Whisk together 1/4 cup 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. Top the pasta with chopped pistachios and Parmesan.
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