Recipe Name: Fresh Green Pasta Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
12 ounces penne pasta
2 cups thin fresh green beans (haricot verts), cut in 2-inch pieces then cut in half lengthwise
1 tablespoon chopped fresh thyme
Zest of 1 lemon, divided
1 large garlic clove, peeled and minced
½ cup roasted and salted pistachios
5 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped fresh chives or 3 tablespoons sliced green onion tops
1 teaspoon salt
1 cup packed arugula
Parmesan cheese for garnish
Instructions
Place the pasta in a large pot of boiling water and cook according to the package instructions. Add the green beans to the pasta pot during the last 2 minutes of cooking. Drain and rinse quickly in cold water. Drain again and transfer to a serving bowl. Toss with the thyme and half the lemon zest. Set aside. Place the remaining zest and garlic, pistachios, oil, vinegar, chives and salt in a jar with a tight-fitting lid. Cover and shake to emulsify. Drizzle over the pasta mixture and toss well to coat. Add the arugula and toss again. Serve on cold plates with a garnish of Parmesan cheese.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cool-pasta/