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String Bean, Arugula, and Pasta Salad

Two types of beans -- yellow wax and green -- make up this colorful, substantial salad.

  • servings: 8

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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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

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

Source
Martha Stewart Living, August 2008

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Reviews (4)

  • CinciMoma 21 Jul, 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!!!

  • Susjenn 25 May, 2011

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

  • DAFONSECAP 27 Aug, 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!

  • jessyka 26 Jul, 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!