Fettuccine Lemony Pasta Salad w/ Green Beans

Ingredients

• 1 package Cappello's Fettuccine
• 1 lemon, juiced and zested
• 2 tablespoons white wine vinegar
• 2 tablespoons honey
• 5 tablespoons olive oil, divided
• 2 cup green beans, cut in half
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 teaspoons salt
• 1 cup arugula

Instructions

• In a small bowl, whisk together the lemon juice, half of the zest, white wine vinegar, 3 tbsp oil and honey; set aside.
• Heat remaining 2 tbsp of oil over high heat in a medium pan.
• When hot, add in the green beans along with the garlic powder, paprika and salt.
• Continue cooking on high until the green beans are blistered and crispy; about 5-7 minutes.
• While the green beans cook, bring 3-4 quarts of water to a boil and add 1 package of fettuccine. Gently stir to separate strands.
• Fettuccine will cook to al dente in approximately 90 seconds.
• Drain, then rinse under cold water while moving the pasta around to prevent the strands from sticking together.
• Add to a bowl and gently toss with lemon dressing, green beans and fresh arugula.
• Refrigerate for 30 minutes then top with remaining lemon zest before serving.

Kids Can Do

• Measure out ingredients
• Whisk the dressing
• Toss the salad ingredients together