Recipe: Lemony Green Bean Pasta Salad

Serves 6.

Note: The cooked pasta and green beans can be refrigerated for up to 1 week. The dressing can be refrigerated for up to 3 days. Adapted from "The Southern Vegetable Book," by Rebecca Lang.

• 1/2 tsp. fine sea salt, plus more as needed

• 12 oz. dried penne or other tubular pasta

• 8 oz. green beans (preferably thin haricots verts), trimmed and halved lengthwise

• 1 tbsp. chopped fresh thyme leaves

• 5 tsp. finely grated lemon zest (from 1 lemon), divided

• 2 tbsp. champagne vinegar (may substitute sherry vinegar or white wine vinegar)

• 1 tbsp. finely chopped shallot (from 1 small lobe)

• 1 garlic clove, finely chopped

• 1/2 tsp. freshly ground black pepper, plus more as needed

• 5 tbsp. extra-virgin olive oil

• 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.

Nutrition information per serving:

Calories360Fat15 gSodium300 mg

Carbohydrates48 gSaturated fat2 gTotal sugars4 g