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Gallery String Bean, Arugula, and Pasta Salad Recipe Summary Servings: 8

Ingredients Ingredient Checklist 4 ounces green beans, trimmed 4 ounces yellow wax beans, trimmed Coarse salt 1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes 1/2 teaspoon finely grated lemon zest 1/4 cup fresh lemon juice (from about 2 lemons) Freshly ground pepper 1/2 cup extra-virgin olive oil 1 ounce pine nuts, toasted and coarsely chopped (1/4 cup) 1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup) 1 ounce (1 1/2 cups) baby arugula

Gallery String Bean, Arugula, and Pasta Salad

Recipe Summary Servings: 8

String Bean, Arugula, and Pasta Salad

String Bean, Arugula, and Pasta Salad

String Bean, Arugula, and Pasta Salad

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 4 ounces green beans, trimmed 4 ounces yellow wax beans, trimmed Coarse salt 1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes 1/2 teaspoon finely grated lemon zest 1/4 cup fresh lemon juice (from about 2 lemons) Freshly ground pepper 1/2 cup extra-virgin olive oil 1 ounce pine nuts, toasted and coarsely chopped (1/4 cup) 1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup) 1 ounce (1 1/2 cups) baby arugula

Directions

Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until 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 teaspoon 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.

Reviews (4)

 Add Rating & Review     52 Ratings   5 star values:        14    4 star values:        13    3 star values:        16    2 star values:        6    1 star values:        3

Reviews (4)

Add Rating & Review     52 Ratings   5 star values:        14    4 star values:        13    3 star values:        16    2 star values:        6    1 star values:        3

Add Rating & Review

52 Ratings 5 star values: 14 4 star values: 13 3 star values: 16 2 star values: 6 1 star values: 3

52 Ratings 5 star values: 14 4 star values: 13 3 star values: 16 2 star values: 6 1 star values: 3

52 Ratings 5 star values: 14 4 star values: 13 3 star values: 16 2 star values: 6 1 star values: 3

  • 5 star values: 14 4 star values: 13 3 star values: 16 2 star values: 6 1 star values: 3

    Martha Stewart Member     Rating: Unrated       07/21/2014   Another amazing recipe. This one is NOT a lot of work at all. I doubled the beans (have sooo many from my garden) and added a little bit more lemon zest + juice + salt otherwise as written. The arugula is such an incredible addition (also from my garden). This is definitely something I will make AGAIN. It would be fabulous with salmon, shrimp or other seafood. Thanks for this DELICIOUS recipe!!!  

Martha Stewart Member     Rating: Unrated       05/25/2011   Worth the extra work and the vegetarians loved it. I added a bit more lemon and a bit of homemade pesto. Delicious.  

Martha Stewart Member     Rating: Unrated       08/27/2008   I have made this multiple times and EVERYONE loves it, even those who claim not to like green beans! I, too, doubled the green beans and omitted the yellow beans. I also added minced garlic (to your preference), used WHEAT pasta, and did not toast or chop the pine nuts. The ARUGULA is key!  

Martha Stewart Member     Rating: Unrated       07/26/2008   This is an amazing recipe. The combo of oil and lemon is perfection. I omitted the yellow beans because they were not available in my market, and simply doubled the green. I also forgot to add arugula...but it was great! It might be tasty with shredded roasted chicken. Easy and worth a try!

    Martha Stewart Member

    Rating: Unrated 07/21/2014

Another amazing recipe. This one is NOT a lot of work at all. I doubled the beans (have sooo many from my garden) and added a little bit more lemon zest + juice + salt otherwise as written. The arugula is such an incredible addition (also from my garden). This is definitely something I will make AGAIN. It would be fabulous with salmon, shrimp or other seafood. Thanks for this DELICIOUS recipe!!!

Rating: Unrated

Rating: Unrated 05/25/2011

Worth the extra work and the vegetarians loved it. I added a bit more lemon and a bit of homemade pesto. Delicious.

Rating: Unrated 08/27/2008

I have made this multiple times and EVERYONE loves it, even those who claim not to like green beans! I, too, doubled the green beans and omitted the yellow beans. I also added minced garlic (to your preference), used WHEAT pasta, and did not toast or chop the pine nuts. The ARUGULA is key!

Rating: Unrated 07/26/2008

This is an amazing recipe. The combo of oil and lemon is perfection. I omitted the yellow beans because they were not available in my market, and simply doubled the green. I also forgot to add arugula…but it was great! It might be tasty with shredded roasted chicken. Easy and worth a try!

All Reviews for String Bean, Arugula, and Pasta Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for String Bean, Arugula, and Pasta Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest