April 7, 2011 3:17 am

String Bean, Arugula & Pasta Salad

Posted In: Beans
Posted April 7, 2011 by Victory Farms
Martha Stewart Living, August 2008. This is great with lime juice or lemon juice!

Posted in :, Cuisines :




  • 4 ounces green beans trimmed
  • 4 ounces yellow wax beans trimmed
  • coarse salt
  • 1 lb pasta dried, such as conchiglie, orecchiette, etc.
  • 1/2 tsp lemon zest finely grated
  • 1/4 cup lemon juice fresh, 2 squeezed
  • ground pepper
  • 1/2 cup extra virgin olive oil
  • 1 ounce pine nuts toasted and coarsely chopped
  • 1 1/2 ounces parmesan cheese 1/2 oz. finely grated, 1 oz. shaved with vegetable peeler
  • 1 ounce arugula


1. Prepare ice water bath.  Cook green and wax beans in a large pot of boiled salted water until tender, about 4 mins. 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.

2. Add pasta to the reserved boiling water and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 mins. Transfer chilled pasta to a large serving dish.

3. Whisk lemon zest and juice and 3/4 t salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.

4. Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.

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