About the Recipe
Light and fresh pasta salad packed with fresh herbs, snappy green beans, and a sunny lemon vinaigrette.
Ingredients
12 ounces green beans
1 medium lemon
1/2 cup coarsely chopped fresh mixed herbs, such as oregano, mint, basil, parsley, and thyme
1 pound dried, short pasta
5 tablespoons olive oil
3/4 teaspoon kosher salt, plus more for the pasta
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 cup finely grated Pecorino Romano cheese
Preparation
Bring a large pot of heavily salted water to a boil. Meanwhile, trim and halve 12 ounces green beans. Finely grate the zest of 1 medium lemon (1 tablespoon) and refrigerate. Juice the lemon and add 3 tablespoons of juice to a small jar (reserve any remaining lemon juice for another use). Coarsely chop 1/2 cup mixed fresh herbs and place in a large bowl.
Add 1 pound pasta to the water and cook according to package directions until al dente, 10 to 12 minutes. Add the green beans during the last 2 minutes of cooking. Drain and rinse with cold water to cool. Drain well.
Add 5 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the lemon juice. Seal the jar and shake until emulsified.
Add the dressing, pasta, and green beans to the bowl of herbs, and toss to combine. Taste and season with salt and pepper as needed. Sprinkle with the reserved lemon zest and 1/4 cup finely grated Pecorino Romano cheese.