Connolly Kitchen

Our family cookbook

Pasta Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette

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lemon green bean salad

Adapted from Cooking Light

Ingredients:
8 ounces uncooked gemelli or other short twisted tube pasta
1 cup (1 1/2-inch) cut haricots verts (about 4 ounces)
1/2 cup chopped shelled pistachios
2 tablespoons fresh thyme leaves, divided
2 tablespoons grated lemon rind, divided
Juice of one lemon
1 tablespoon minced shallots
2 tablespoons Champagne or white wine vinegar
3 garlic cloves, crushed
5 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce shaved fresh Parmesan cheese (about 1/3 cup)

Preparation:
1. Cook the pasta according to package directions, omitting salt and fat. Add haricots verts during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
2. Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
3. Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, juice of a lemon, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.

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