"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Pasta with String Beans and Arugula Recipe

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This recipe for Pasta with String Beans and Arugula, by , is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Hertz
Added: Tuesday, July 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces green beans, trimmed
4 ounces yellow wax beans, trimmed
(if you can't find yellow beans, simply double the green beans)
Coarse salt
1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice (from about 2 lemons)
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 ounce pine nuts, toasted and coarsely chopped (1/4 cup)
1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup)
1 ounce (1 1/2 cups) baby arugula

Directions:
Directions:
Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.

Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish. Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.

Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you like garlic, crush a clove of garlic and rub the bowl with it before putting in the pasta, or you can add a finely chopped clove of garlic to the lemon and oil dressing.

I serve this pasta salad as a side dish or as an entree.

 

 

 

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