Lemony Green Bean Pasta Salad

Lemony Green Bean Pasta Salad


Casarecce Pasta 12 oz Box
French Green Beans 1/2 Pound
Fresh Thyme 1 Tablespoon
Lemon Zest 5 teaspoons (split)
Arugula 2 Cups


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.

  1. 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.
  2. When the Pasta is drained add a little Olive Oil and swirl it around to coat it.
  3. 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).
  4. Mix the dressing & Fresh Thyme through the Pasta and Green Beans and place on top of the Arugula and serve.
  5. Top with the remaining Lemon Zest and Grated Fresh Parmesan before serving.




10 min


12 min



Skill Level