Tonight go green with this substantial vegetarian pasta salad. It's not only full of green vegetables, but it conserves energy by only boiling one pot of water.
The recipe highlights the fresh flavor and crunchy snap of green beans. The peppery bite of arugula and the salty tang of parmesan cheese play supporting roles. A simple lemon vinaigrette combines everything together.
Serve this delightful pasta on its own, as a side dish, or pack for a picnic. Check out the uncomplicated recipe when you read more. From Martha Stewart Ingredients 4 ounces green beans, trimmed Directions Serves 8.
String Bean, Arugula, and Pasta Salad
4 ounces yellow wax beans, trimmed
1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice (from about 2 lemons)
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 ounce pine nuts, toasted and coarsely chopped (1/4 cup)
1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup)
1 ounce (1 1/2 cups) baby arugula
From Martha Stewart
4 ounces green beans, trimmed