Based on a salad recipe from Southern Living. Note my changes below after recipe. Thank You!
12 ounces uncooked casarecce pasta* (I used Tagliatelle from RANA.)
1/2 pound haricots verts (tiny green beans), cut in half lengthwise
1 tablespoon fresh thyme
5 teaspoons lemon zest, divided
1/4 cup finely chopped roasted, salted pistachios (I useed 1/3 cup.)
2 tablespoons Champagne vinegar
1 tablespoon minced shallots (I used a small Vidalia Onion.)
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tablespoons olive oil
1 1/2 cups loosely packed arugula
Toppings: roasted, salted pistachios; Parmesan cheese
Preparation
1. 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.
2. Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.
3. Whisk together pistachios, next 5 ingredients, and remaining 2 tsp. 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.
NOTE: I cooked the onion in some oil and butter and then added all the ingredients to it, including the cooked pasta.
Bruce Barone 