Pasta Salad with Haricots Verts Zucchini and Almonds recipes

Ingredients

• 1 pound short cut pasta, such as garganelli, campanelle or fusilli
• ½ pound haricots verts, trimmed
• 1 large shallot, finely diced
• 2 garlic cloves, minced
• 2 medium zucchini, thinly sliced
• 1 tablespoon finely chopped thyme
• salt
• black pepper
• Zest and juice of 1 lemon
• 1 loosely packed cup torn mint leaves
• ½ cup marcona almonds, roughly chopped
• 1 teaspoon red pepper flakes
• 2 ounces Pecorino Romano cheese, shaved using a vegetable peeler

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