Green Bean Pasta Salad with Lemon-Thyme Vinaigrett Recipe

Ingredients

• 12 ounces uncooked casarecce pasta
• 1/2 pound haricots verts (tiny green beans), cut in half lengthwise
• 1 tablespoon fresh thyme
• 5 teaspoons lemon zest, divided
• 1/4 cup finely chopped roasted, salted pistachios
• 2 tablespoons Champagne vinegar
• 1 tablespoon minced shallots
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 5 tablespoons olive oil
• 1 1/2 cups loosely packed arugula