Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons thyme leaves fresh divided
• 3  garlic cloves crushed
• 8 ounces gemelli uncooked (short twisted tube pasta)
• 1 cup cut haricots verts () ( 4 ounces)
• 0.5 teaspoon kosher salt 
• 2 tablespoons lemon rind divided grated
• 5 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese fresh shaved
• 0.5 cup pistachios shelled chopped
• 1 tablespoon shallots minced
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. Cook the pasta according to package directions, omitting salt and fat.
2. Add haricots verts during the final 2 minutes of cooking.
3. Drain and rinse pasta mixture under cold water; drain well.
4. Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
5. Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk.
6. Add salt and black pepper; stir with a whisk.
7. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.