Lemony Green Bean Pasta Salad with Basil Pine Nut Dressing
 
 
You can easily add chopped cooked chicken to this salad to create a fabulous one dish meal!
Author:
Recipe type: Salad
Ingredients
  • 1 pound penne pasta
  • ½ to ¾ pound green beans, trimmed and cut into 1 inch pieces
  • ½ cup toasted pine nuts, divided
  • 1 large lemon
  • ¼ cup packed fresh basil leaves
  • 2 tablespoons sherry vinegar
  • ½ teaspoon salt
  • ½ cup extra virgin olive oil
  • Finely grated parmesan cheese, to taste
Instructions
  1. Heat a large pot of salted water to boil. Add the pasta and cook for 3 minutes less than package directions, then add the green beans to the cooking pasta and cook for 3 minutes. Drain and run pasta and beans under cold water to prevent them from cooking further. Pour into a large bowl and add half of the toasted pine nuts.
  2. Add remaining pine nuts to the bowl of a food processor. Zest the lemon directly into them, then juice it into the bowl. Add the basil, sherry vinegar and salt, and pulse to chop up pine nuts and combine ingredients. With the food processor running, slowly add the olive oil in a steady stream until well emulsified.
  3. Toss the salad with most of the dressing, then add grated parmesan cheese to taste. Save a small amount of dressing to add right before serving as it will absorb into the pasta in the refrigerator.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2017/09/lemony-green-bean-pasta-salad-basil-pine-nut-dressing/