Green Bean Pasta Salad With Lemon Thyme Vinaigrette - cooking recipe

Ingredients

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

Preparation

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