Green Bean Pasta Salad With Lemon-Thyme Vinaigrette

• 12 ounces uncooked casarecce pasta*
• 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
• 2 tablespoons Champagne vinegar
• 1 tablespoon minced shallots
• 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

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.
4. *Penne pasta may be substituted.
5. We tested with Whole Foods Market Organic Casarecce pasta.

casarecce pasta, verts, thyme, lemon zest, pistachios, vinegar, shallots, garlic, salt, freshly ground pepper, olive oil, arugula, pistachios

Taken from www.myrecipes.com/recipe/green-bean-pasta-salad (may not work)