Lemony Green Bean Pasta Salad

Name: Lemony Green Bean Pasta Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Ingredients: 12 oz Box Casarecce Pasta; 1/2 Pound French Green Beans; 1 Tablespoon Fresh Thyme; 5 teaspoons (split) Lemon Zest; 2 Cups Arugula; 1/4 Cup Roasted Salted Pistachios; 2 Tablespoons Champagne Vinegar; 1/2 Shallot; 2 cloves Garlic; 6 Tablespoons Olive Oil; 1 Tablespoon Fresh Parmesan; 4 Tablespoons Lemon Juice; 2 teaspoons Honey

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.