We ordered local arugula from FreshDirect last Sunday, but spinach showed up instead so I used that, and it was fine. But it’s even better with peppery arugula. You can use any short pasta, but a bulky curly type works best to contrast with the string beans. The conch-shaped conchiglie I used are perfect. -Phil
1lb pasta – conchiglie or other big curved pasta
1/2+ lb green beans
1-1/2+ c arugula (or spinach or other appropriate green)
1/2 t lemon zest
1/4 c lemon juice
1/2+ t pepper
1/2 t salt
1/2 c olive oil
1/4 c pine nuts
1/2 c grated parmesan
1/2 c shaved parmesan
– Wash and trim green beans.
– Wash, trim and shred arugula.
– Cook pasta as directed, rinse in cold water until chilled, pat dry and put in fridge for 10 minutes.
– Cook green beans 4-8 min until fully cooked and bright green but not soft . Then chill down in cold water, drain and pat dry.
– Cut cooked green beans in half or thirds — approximately 2″ sections.
– Spread pine nuts on a cookie sheet and toast under broiler until well browned but not burned.
– Chop pine nuts well.
– Zest lemons.
– Juice lemons.
– Shave parmesan (a vegetable peeler works great).
1. Whisk lemon zest, lemon juice, salt & pepper while drizzling in oil.
2. Put pasta in giant bowl and stir in dressing until well coated.
3. Mix in green beans, pine nuts and grated parmesan.
4. Fold in arugula and shaved parmesan (reserve some to scatter on top if you want), and serve.
–Prepared with our help by Phil at St. Lydia’s on June 10, 2012