Tuesday, May 15, 2012

i pinned it, then did it

i pinned this pasta salad recipe
then did it!
it was so yummy, especially with this warm weather!
i highly recommend it :)

string bean, arugula & pasta salad

  • 8 ounces green beans, trimmed
  • Coarse salt
  • 1 lb. orecchiette pasta
  • 1/2 tsp. finely grated lemon zest
  • 1/4 c. fresh lemon juice 
  • Freshly ground pepper
  • 1/2 c. olive oil
  • 1/4 c. pine nuts, toasted & coarsely chopped
  • 1/2 c. parmesan cheese finely grated
  • 1/2 c. parmesan cheese shaved with a vegetable peeler
  • 1 ounce (1 1/2 cups) baby arugula

Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, & cut into 2-inch-long pieces.

Add pasta to the reserved boiling water, & cook until al dente. Drain & spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish

Whisk lemon zest, lemon juice & 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, & toss until well coated

Add beans, pine nuts, & grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, & top with shaved Parmesan.

serves 8

(i did make a few adjustments, which are included in my recipe above).


  1. That looks really yummy!!:)
    thanks for sharing
    have a happy day erin

  2. Oh my...this looks pretty and yummy! I might need to try this for a memorial day cookout!

  3. That looks very, very good! I'll be trying this one.

  4. This looks really delicious, Erin! I have a ton of arugula in the garden right now to use up.