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

• 8 ounces uncooked gemelli (short twisted tube pasta)
• 1 cup (1 1/2-inch) cut haricots verts (about 4 ounces)
• 1/2 cup chopped shelled pistachios
• 2 tablespoons fresh thyme leaves, divided
• 2 tablespoons grated lemon rind, divided
• 1 tablespoon minced shallots
• 2 tablespoons Champagne or white wine vinegar
• 3 garlic cloves, crushed
• 5 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 ounce shaved fresh Parmesan cheese (about 1/3 cup)
  

Cook the pasta according to package directions, omitting salt and fat. Add haricots verts during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.

Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.

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. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.

Serves 4 (1.25 cups w/1 tbl. cheese), 491 calories.

VERDICT: Holy lemon and garlic! Quite thyme-y, as well, for that matter. It also doesn't seem particularly light. Toss.