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
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.