lemony pasta salad with green beans & arugula
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Saw this recipe in the current issue of Womans Day magazine. It sounds really good so wanted to share it.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For lemony pasta salad with green beans & arugula
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8 ozspiral pasta, such as cavatappi
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8 ozgreen beans, trimmed & cut in halves or thirds
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1lemon
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2 Tbspolive oil
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2 Tbspparmesan
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2 tspdijon mustard
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splash of worcestershire sauce
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1 smgarlic clove, finely chopped
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kosher salt and pepper
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2 cbaby arugula
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4 ozfeta cheese, crumbled
How To Make lemony pasta salad with green beans & arugula
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1Cook the pasta according to package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
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2Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon; thinly slice. In a large bowl, squeeze 2 Tbsp. lemon juice. Whisk in the olive oil, parmesan, mustard, worcestershire, garlic and 1/4 tsp. each salt and pepper.
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3Add the pasta, green beans and lemon zest and toss to coat. Fold in the arugula and the feta.
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