Submitted by: Lonnie R. from Chicago, IL
Yield: 4 servings
Whisk together lemon juice, olive oil, dijon mustard, dill pollen and garlic. Season to taste with salt and pepper. Set aside.
Cook pasta. When the pasta only has about 1 minute left to cook add green beans. Cook for the remaining 1 minute. Drain the beans and pasta. (Add shelled, sweet peas with green beans if using.)
In a large bowl combine the pasta, green beans, tomatoes and dressing. Add a pinch of dill pollen for more “dilly-ness” if desired and toss until well combined. Season with parmesan cheese, salt and pepper. Garnish with your favorite herbs like dill, basil, or parsley.
I will sometimes add a splash of cream for a creamier texture.