The Washington Post

Lemony Green Bean Pasta Salad

Lemony Green Bean Pasta Salad 6.000

Goran Kosanovic for The Washington Post

Weeknight Vegetarian Jun 15, 2016

Full of bright flavors and textures, this summery dish would be ideal for a picnic or luncheon.

Make Ahead: The cooked pasta and green beans can be refrigerated for up to 1 week. The dressing can be refrigerated for up to 3 days.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 1/2 teaspoon fine sea salt, plus more as needed
  • 12 ounces dried penne, casarecce or other tubular pasta
  • 8 ounces green beans (preferably thin haricots verts), trimmed and halved lengthwise
  • 1 tablespoon chopped fresh thyme leaves
  • 5 teaspoons finely grated lemon zest (from 1 to 2 lemons)
  • 1/4 cup finely chopped roasted salted pistachios, plus whole roasted, salted pistachios, for garnish
  • 2 tablespoons champagne vinegar (may substitute sherry vinegar or white wine vinegar)
  • 1 tablespoon finely chopped shallot (from 1 small lobe)
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 cups loosely packed arugula
  • Parmigiano-Reggiano cheese shavings, for garnish (optional)

Directions

Bring a pot of generously salted water to boil over medium-high heat. Add the pasta and cook according to the package directions, adding the green beans to the water during the last 2 to 3 minutes of cooking time (2 minutes if the beans are thin and 3 minutes if they are thicker). Drain the pasta and beans, then rinse under cool running water. Drain again, then transfer to a large mixing bowl.

Add the thyme and 3 teaspoons of the lemon zest to the bowl; toss gently to incorporate.

Whisk together the chopped pistachios, vinegar, shallot, garlic, the remaining 2 teaspoons of lemon zest, the 1/2 teaspoon of salt and the pepper in a medium bowl. Add the oil in a slow, steady stream, whisking constantly until blended. Taste, and add more salt and pepper as needed. Drizzle over the pasta mixture. Add the arugula, and toss gently to coat.

To serve, transfer to a platter or divide among individual plates, garnish with the whole pistachios and the cheese, if using, and serve.


Recipe Source

Adapted from "The Southern Vegetable Book," by Rebecca Lang (Oxmoor House, 2016).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving: 360


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 300mg 12%

Total Carbohydrates: 48g 16%

Dietary Fiber: 3g 12%

Sugar: 4g

Protein: 9g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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