Ingredients

8 oz uncooked gemelli pasta

1 cup haricot vert

1/2 cup shelled pistachios

2 T fresh thyme

2 T grated lemon rind

1 t minced shallots

2 T white wine vinegar

3 garlic cloves, crished

5 T EV olive oil

Kosher salt and pepper

1 oz shaved parmesan cheese

Preparation

  1. Cook pasta. Add haricot verts during final 2 minutes. Drain and rinse in cold water.
  2. Combine pasta mixture, pistachios, 1 t thyme and 1 t lemon rind in large bowl.
  3. Combine remianing thyme, lemon rind, shallots, vinegar and garlic. Stir with whick and gradually at olive oil. Add S&P. Drizzle over pasta, top with parmesan cheese.