This bright, lemony pasta salad is one of my favorite dishes to bring to summer picnics, backyard barbecues, and potlucks. It's also one of my favorite ways to use tender young green beans from the garden or farmers market. Blanching the green beans helps preserve their crisp-tender texture and beautiful green color, while fresh basil pesto and lemon create a light, flavorful dressing that captures the flavors of summer. Naturally gluten-free and vegan, it's always one of the first dishes to disappear at our table.
Ingredients
12 ounces
gluten-free pasta
cooked al dente
½ pounds
green beans
blanched
3 cups
baby arugula
½ cups
raw walnuts
finely chopped
4 tablespoons
basil pesto
2 tablespoons
extra virgin olive oil
1 tablespoons
lemon juice
3 teaspoons
lemon zest
