This is a great take on pasta salad.  It combines the chewiness of the pasta with the snap of haricots verts; tender slender green beans brought together with the tangy lemon-thyme vinaigrette. Adding pistachios that contain more antioxidants than most nuts and seeds, good for eye health among others, and topping with parmesan cheese, a higher density of protein than other cheeses makes for a highly nutritious, delicious meal.

8 ounces of uncooked Gemelli (short twisted tube pasta)
1 cup (1 ½ inch) cut haricots verts (about 4 ounces)
½ cup chopped shelled pistachios
2 Tbsp. fresh thyme leaves divided
2 Tbsp. grated lemon rind, divided
1 Tbsp. minced shallots
2 Tbsp. Champagne or white wine vinegar
3 garlic cloves crushed
5 Tbsp. extra-virgin olive oil
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 ounce shaved fresh Parmesan cheese (1/3 cup)


Cook the pasta according to package instructions, omitting salt and fat.
Add haricots verts during the final two minutes of cooking
Drain and rinse pasta mixture under cold water; drain well
Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, 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 pasta mixture, and toss gently to coat.  Top each serving with Parmesan cheese.


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