Skill Level
Lemony Green Bean Pasta Salad
Ingredients
Casarecce Pasta | 12 oz Box | |
French Green Beans | 1/2 Pound | |
Fresh Thyme | 1 Tablespoon | |
Lemon Zest | 5 teaspoons (split) | |
Arugula | 2 Cups |
Dressing
Roasted Salted Pistachios | 1/4 Cup | |
Champagne Vinegar | 2 Tablespoons | |
Shallot | 1/2 | |
Garlic | 2 cloves | |
Olive Oil | 6 Tablespoons | |
Fresh Parmesan | 1 Tablespoon | |
Lemon Juice | 4 Tablespoons | |
Honey | 2 teaspoons |

This could be served as a warm pasta dish instead of a salad.
Any long pasta will do for this recipe if you don’t want to use this type which can be a little more expensive just use Penne Pasta.
- Cook the Pasta according to the package, about 10-12 minutes.Make the Dressing by roughly chopping the Shallots & Garlic and placing them and the Pistachios in a food processor and blending, next add the Vinegar and Lemon Juice & half the Zest, with the motor running, add the Oil and blend until emulsified. If you think it is too thick add a little more Oil or water.
- When the Pasta is drained add a little Olive Oil and swirl it around to coat it.
- Blanch the Green Beans by placing them briefly (about 90 seconds) into boiling water ( I used the Pasta water). As soon as they are bright green and slightly tender they are done, run them under cold water and place in the freezer for a couple of minutes).
- Mix the dressing & Fresh Thyme through the Pasta and Green Beans and place on top of the Arugula and serve.
- Top with the remaining Lemon Zest and Grated Fresh Parmesan before serving.
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