Green Bean Pasta Salad With Lemon Thyme Vinaigrette

Southern Living March 2012

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 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

• Toppings

•  roasted salted pistachios
•  parmesan cheese

Directions

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.