Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette

2 Jul

 

this pasta dish was meant to be a cold pasta salad..  we ate it as dinner warm.   it should be eaten as a cold pasta salad 🙂  its not bad warm, but its better cold.  i also didnt have fresh thyme so i used dried – definitely use  fresh!  i don’t think i liked this enough to make it again!

 

 

Ingredients
  • 8 ounces uncooked gemelli (short twisted tube pasta)  (i used a whole box of fusili)
  • 1 cup (1 1/2-inch) cut haricots verts (about 4 ounces)  (i used frozen – a few handfuls)
  • 1/2 cup chopped shelled pistachios
  • 2 tablespoons fresh thyme leaves, divided  (i used dried)
  • 2 tablespoons grated lemon rind, divided
  • 1 tablespoon minced shallots
  • 2 tablespoons Champagne or white wine vinegar (i used apple cider vinegar)
  • 3 garlic cloves, crushed  (i used 5)
  • 5 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce shaved fresh Parmesan cheese (about 1/3 cup)
Preparation
  • 1. Cook the pasta according to package directions, omitting salt and fat. Add haricots verts during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
  • 2. Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
  • 3. Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.
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