Vegetarian Lemon-Thyme Pasta

IrisMac 18

"This is a recipe I modified from a cold pasta salad. It's an easy hot dish that my kids and husband loved. Leave off the cheese for vegan version!"


30 m 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Cook pasta according to package directions. Add trimmed and cut green beans to boiling water in last 3 minutes of cooking time.
  2. While pasta is cooking, heat 2 tablespoons of olive oil in small skillet on medium high heat. Saute shallots with 1 tablespoon of thyme and 1 tablespoon of lemon rind until soft. Add 3 crushed garlic cloves and saute for 30 seconds or until fragrant.
  3. After draining pasta and green beans, return to pan and stir ground pistaciios into hot pasta. Add sauteed shallot mixture, and stir until combined.
  4. Wisk vinegar, 1/3 cup olive oil, 1 clove garlic, 1 teaspoon thyme, 1 tablespoon lemon rind with salt and pepper. Pour over pasta and toss, heating through.
  5. Serve hot with parmesan cheese.
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