12 oz. uncooked casarecce pasta*
½ lb. haricots verts (tiny green beans), cut in half lengthwise
1 Tbsp. fresh thyme
5 tsp. lemon zest, divided
¼ c. finely chopped roasted, salted pistachios
2 Tbsp. Champagne vinegar
1 Tbsp. minced shallots
1 garlic clove, minced
1 tsp. salt
½ tsp. freshly ground pepper
5 Tbsp. olive oil
1½ c. loosely packed arugula
Toppings: roasted, salted pistachios; Parmesan cheese
1. 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.
2. Place pasta mixture, thyme and 3 tsp. lemon zest in a large bowl; toss gently to combine.
3. Whisk together pistachios, next five ingredients, and remaining 2 tsp. 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.
*Penne pasta may be substituted.