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Green Bean Pasta Salad with Lemon-Thyme Vinaigrett Recipe

   
 

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     Green Bean Pasta Salad with Lemon-Thyme Vinaigrett

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4 to 6
Preptime   30 minutes

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

Instructions
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. Penne pasta may be substituted.


Originally Submitted
3/18/2012





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