Lemony Pasta Salad with Green Beans and Arugula

• 8 oz. spiral pasta (such as cavatappi)
• 8 oz. green beans
• 1 lemon
• 2 tbsp. olive oil
• 2 tbsp. Parmesan
• 2 tsp. Dijon mustard
• 1 splash Worcestershire sauce
• 1 clove garlic
• kosher salt
• Pepper
• 2 c. baby arugula

1. Cook pasta according to package directions, adding green beans during last 3 minutes of cooking.
2. Drain and run under cold water to cool.
3. Meanwhile, using a vegetable peeler, remove 3 strips of zest from lemon; thinly slice.
4. In a large bowl, squeeze 2 tablespoon lemon juice.
5. Whisk in olive oil, Parmesan, mustard, Worcestershire, garlic, and 1/4 teaspoon each salt and pepper.
6. Add pasta, green beans, and lemon zest and toss to coat.
7. Fold in arugula and feta.

spiral pasta, green beans, lemon, olive oil, parmesan, mustard, worcestershire sauce, clove garlic, kosher salt, pepper, baby arugula

Taken from www.delish.com/recipefinder/lemony-pasta-salad-green-beans-arugula-recipe-wdy0513 (may not work)