For those days when you want to serve a light meal and a salad, this is the answer.  

•  12 ounces penne pasta
•  2 cups of frozen French cut green beans
•  2 cups arugula
•  1 teaspoon fresh thyme
•  2 teaspoons lemon zest
•  ½ cup pistachios, roasted, salted
•  Lemon Vinaigrette (page 56)

Make Lemon Vinaigrette. Set aside.  Cook pasta in lightly salted boiling water al dente, according to package instructions. Add green beans the last 3 minutes of cooking time. Drain green beans and pasta and rinse with cold water.  In a large bowl, mix pasta, green beans, thyme, and lemon zest and ¼ cup of pistachios together. Add 2 tablespoons of dressing at a time, until pasta is lightly coated. Gently toss in arugula to coat. Check for salt and pepper. Sprinkle top with ¼ cup of pistachios.