Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette

The tops of the beans are thin, tender green beans. If you can't find them, use regular green beans, but add them to the pasta 8 minutes after cooking, as they will take longer to cook. You can prepare the salad in advance, but season it just before serving so that the beans don't tarnish.
Prepare the pasta according to the instructions on the package, without adding salt or fat. Add the beans during the last 2 minutes of cooking. Drain and rinse the pasta mixture under cold water; strain well.Put the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon zest in a large bowl; mix gently.Combine the remaining 1 tablespoon thyme, remaining 1 tablespoon lemon zest, shallots, champagne or white wine vinegar, and garlic in a small bowl, mixing well with a whisk. Gradually add the olive oil, stirring constantly with a whisk. Add salt and black pepper; whisk to combine. Pour the mixture over the pasta and mix gently to coat. Sprinkle each serving with parmesan cheese.