1 lb. penne rigate pasta
1 lb. string beans, washed, trimmed, blanched and chopped into 2 inch pieces
1 small red onion, thinly sliced
3 jalapeños, thinly sliced
Kosher salt or rock sea salt
For the Sauce
8 oz regular cream cheese, at room temperature
1/4 cup dijon mustard
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 tbsp kosher salt
Zest of one lemon
1) Blanch the string beans. To blanch any vegetable, you need to plunge them in a salted and hot boiling water that has been seasoned with salt for a short amount of time (1-4 minutes). Next, using a Chinese spider utensil or some thing similar strain string beans out and put them in ice-cold water for 5 minutes, take them out and they are ready for use.
2) In a mixing bowl, combine cream cheese, mustard, lemon juice, olive oil, salt, lemon zest and stir them together with a fork until well combined. Set aside
3) Meanwhile, cook the pasta according to package instruction until al-dente. Drain and transfer pasta to a large mixing bowl.
4) Add in cream cheese sauce to hot pasta and toss until all pieces are coated. Add the string beans, onion, and jalapeño combining every thing together. Transfer salad to a serving bowl and Serve at room temperature.