Lemony Green Bean Pasta Salad with Sicilian Lemon Balsamic Vinegar

The next time you’re in the store sampling various flavors and combinations be sure to try our Whole Herb Thyme Olive Oil with Sicilian Lemon balsamic. If you love it as much as we do, then you’ll want to try this recipe inspired by Southern Living. The flavors are subtle yet bright and delicious. Perfect for parties or company because you can make it ahead and serve at room temperature.

UPDATE: At this time, we are no longer carrying Whole Herb Thyme Olive Oil. Good substitutions would be any Single Varietal Olive Oil, Milanese Gremolata Olive Oil or Rosemary Olive Oil.

INGREDIENTS

• 12 ounces penne, casarecce, or rotini pasta
• 3/4 pound green beans, rinsed, trimmed and (optionally) cut in half lengthwise
• zest of 1 lemon
• 1/2 cup coarsely chopped walnuts, toasted
• 2 tablespoons Olive This! Sicilian Lemon balsamic vinegar
• 1 tablespoon minced shallots
• 1 garlic clove, minced or pressed through a garlic press
• 1 – 1½ teaspoons table salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup Olive This! Whole Herb Thyme olive oil or Olive This! Milanese Gremolata olive oil
• 1½ cups loosely packed arugula
• Grated Parmesan cheese, for topping

DIRECTIONS

Rinse and trim ends of green beans. Cut each green bean lengthwise. Admittedly this can be time consuming so if you’re in a rush, cut small bunches of beans in half crosswise.

Prepare the pasta according to package directions. At about 2 minutes before the pasta is finished, add the cut green beans directly to the cooking pasta. Drain both the pasta and beans, rinse in cold water to stop the cooking and drain again.

Mince the shallot, zest the lemon and mince the garlic clove.

Transfer the drained pasta and green beans to a large bowl. Add the lemon zest and toss gently.

Transfer the minced shallot and garlic to a small bowl. Add the salt and pepper and mix. In a slow steady stream, add the olive oil whisking constantly until well blended.

Pour the dressing over the pasta and toss well to combine. Add the toasted walnuts and arugula and toss again to coat, adding salt and pepper to taste. Top with Parmesan and serve.

MAKES 6 SERVINGS

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.