Green Bean Pasta Salad With Lemon Thyme Vinaigrette

• 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
• 1 1/2 cups loosely packed arugula
• Toppings
• roasted salted pistachios
• parmesan cheese

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 teaspoons lemon zest in a large bowl; toss gently to combine.
3. 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.
4. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.

penne pasta, haricots vert, thyme, lemon zest, pistachios, champagne vinegar, shallot, garlic, salt, fresh ground pepper, olive oil, arugula, toppings, pistachios, parmesan cheese

Taken from www.food.com/recipe/green-bean-pasta-salad-with-lemon-thyme-vinaigrette-491989 (may not work)