Recipe Database
String Bean, Arugula and Pasta Salad
String Bean, Arugula and Pasta Salad
Serves: 8

8 oz Green beans trimmed
Coarse salt
1 lb Curved dry pasta(orechiette)
1/2 ts Lemon Zest-grate fine
1/4 c Lemon Juice-Fresh squeeze
Ground White Pepper-fresh
1/2 c Extra Virgin Olive Oil
1 oz Pine Nuts (toasted) seenote
1 1/2 oz Parmesan Cheese (see note)
1 oz Baby Arugula (1 1/2 cups)

--- See Note ---- trim green beans, Toast and chop pine nuts, Cheese--1/2 oz finely grated & 1 oz. shaved with vegetable peeler. +++++++++++++++++++++++++++++==++++++++++++++++ Prepare an ice water bath. Cook green beans in a large pot of boiling salted water until tender crisp (about 4 minutes). Using a slotted spoon, transfer beans to ice water bath until beans are cool, reserving water in pot. Drain beans and cut into 2 inch long pieces. Add Pasta to the reserved boiling water, and cook until al-dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish. Whisk lemon zest and juice and 3/4 tsp salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. drizzle over pasta, and toss until well coated. Add Beans, Pine nuts, and grated Parmesan. Toss until evenly distributed. Just before Serving, fold in Arugula and top with shaved Parmesan.

... performed at Publix Cooking School in Alpharetta