This recipe is bound to knock you off of your feet because it's packed full of flavor! This recipe is perfect for those hot summer days or when you're itching for Spring or Summer to come! I adapted the original recipe from Myrecipes.com to make it vegan and I changed up a few things. I used to make this recipe when I was not a vegan and I could never get enough of it! So, when I went vegan I was determined to enjoy this dish and stick to my vegan diet without missing the flavors of the old recipe and it was a success! I hope you enjoy!
8 ounces gemelli pasta
1 & 1/2 cup haricot verts, sliced into thirds (French beans; if you can't find them then you can substitute regular green beans)
2 tbs. fresh thyme, minced
Grated rind of one lemon (about 2 tbs.)
1 medium shallot, minced
2 tbs. champagne vinegar
2 garlic cloves, minced
5 tbs. olive oil
1/2 tsp. kosher salt
1/2 tsp. black pepper, freshly ground
1/2 cup shelled pistachios
1/2 tbs. nutritional yeast
Bring a medium pot of water to a boil. While you're waiting for the water to boil whisk together the thyme, shallots, champagne vinegar, garlic, olive oil, salt, and pepper in a large bowl. Set the sauce aside.
Add the pasta to the boiling water and cook per package instructions and add the haricot verts during the last 3 minutes of cooking (if you're using the regular green beans then add during the last 4 minutes of cooking). Strain the pasta and green beans and rinse with cold water until completely cool and drain well.
Whisk the sauce once more and add the pasta and beans to the bowl. Add the pistachios and sprinkle the nutritional yeast on top and toss well to coat evenly. Place pasta in a serving bowl and serve with additional nutritional yeast to sprinkle on top if desired.
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Wow! This dish was just absolutely amazing! I found this recipe on Pinterest and it's from MyRecipes.com. I was really surprised with the amount of flavor in this dish and both my Husband and I polished it off! This dish was so easy to make and it was great for the hot summer night that we were having! All of the flavors in this dish were complimentary and a perfect combination! This dish is bound to ''Wow" you!
What I Did Differently:
I used kalamata olives because I couldn't find the kind listed in the recipe.
I let all of the ingredients EXCEPT for the pasta marinate for awhile. My husband and I were doing some yard work and I figured that if I prepared everything but the pasta and let it marinate while we worked in the yard for about an hour that it wouldn't hurt! It turned out AMAZING!
This is a recipe that I will HAVE to make again. Actually, my husband asked if I could make it again tonight! So, that's how good it is! If you have the time I would let the ingredients marinate at room temperature for at least a half hour.