Gemelli Salad With Green Beans, Pistachios And Lemon Thyme Vinaigrette

• 8 oz uncooked gemelli pasta
• 1 cup haricot vert
• 1/2 cup shelled pistachios
• 2 T fresh thyme
• 2 T grated lemon rind
• 1 t minced shallots
• 2 T white wine vinegar
• 3 garlic cloves, crished
• 5 T EV olive oil
• Kosher salt and pepper
• 1 oz shaved parmesan cheese

1. 1. Cook pasta. Add haricot verts during final 2 minutes. Drain and rinse in cold water.
2. 2. Combine pasta mixture, pistachios, 1 t thyme and 1 t lemon rind in large bowl.
3. 3. Combine remianing thyme, lemon rind, shallots, vinegar and garlic. Stir with whick and gradually at olive oil. Add S&P. Drizzle over pasta, top with parmesan cheese.

gemelli pasta, haricot vert, pistachios, t, t, shallots, t, garlic, t ev olive oil, kosher salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/gemelli-salad-with-green-beans-pistachios-and-lemon-thyme-vinaigrette-52119051 (may not work)