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Hericot Pasta Salad w/ Lemon-Thyme Vinaigrette Recipe

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This recipe for Hericot Pasta Salad w/ Lemon-Thyme Vinaigrette is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces uncooked penne pasta
1⁄2 lb French haricots vert, cut in half lengthwise (tiny green beans)
1 tablespoon fresh thyme
5 teaspoons lemon zest, divided
1⁄4 cup finely chopped finely chopped roasted salted pistachios
2 tablespoons champagne vinegar
1 tablespoon minced shallot
1 garlic clove, minced
1 teaspoon salt
1⁄2 teaspoon fresh ground pepper
5 tablespoons olive oil
Directions:
Directions:
Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.

Place pasta mixture, thyme, and 3 teaspoons lemon zest in a large bowl; toss gently to combine.

Whisk together pistachios, next 5 ingredients, and remaining 2 teaspoons lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended.
Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.
Number Of Servings:
Number Of Servings:
Serves 4-6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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