Lemony Green Bean Pasta Salad

Yield 10

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  • 12 ounces casarecce pasta penne can be substituted
  • 1/2 pound haricots verts cut in half lengthwise
  • 1 tablespoon fresh thyme
  • 5 teaspoons lemon zest divided
  • 1/4 cup roasted salted pistachios finely chopped
  • 2 tablespoons champagne vinegar
  • 1 tablespoon shallots minced
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 5 tablespoons olive oil
  • 1 1/2 cups arugula loosely packed
  • roasted salted pistachios for garnish
  • Parmesan cheese for garnish


  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 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.