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

How To:

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.

Leave a Reply.