Pasta salad with green beans, pine nuts and parmesan
4 servings
30 minutes
This exquisite pasta salad with green beans, pine nuts, and parmesan is the embodiment of French culinary elegance. It harmoniously combines tender beans, the piquancy of parmesan, and crunchy nuts to create a rich texture and subtle flavor. The lightness of arugula and the freshness of lemon juice add a touch of refined freshness, while olive oil provides smoothness. The salad is perfect as a standalone dish or as a side to light meat and fish dishes. Its origins can be linked to the traditions of French cuisine, where the balance of flavors and textures plays a key role. The simplicity of preparation makes it an excellent choice for gourmets who appreciate sophistication in every ingredient.
1
Boil the beans in boiling water or steam until soft for about 4 minutes. Transfer to ice water for a while, drain, dry, and cut into small pieces.
- Green beans: 120 g
- Yellow wax beans: 120 g
2
Boil the pasta in bean water until al dente. Drain and cool. Transfer to a bowl.
- Conchiglie pasta: 500 g
3
In a bowl, mix lemon zest, juice, and 0.75 teaspoons of salt. Add pepper and whisk in the oil. Drizzle over the pasta and mix.
- Grated lemon zest: 0.5 teaspoon
- Lemon juice: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 0.5 glass
4
Add beans, pine nuts, and grated parmesan. Mix.
- Green beans: 120 g
- Yellow wax beans: 120 g
- Toasted pine nuts: 30 g
- Grated Parmesan cheese: 60 g
5
Before serving, mix in the arugula and sprinkle with grated parmesan.
- Rocket (arugula): 30 g
- Parmesan (Parmigiano Reggiano): 30 g
