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Bring 4 quarts water and 1¾ cups salt to a boil in a large pot.
While the water comes to a boil, finely chop the pistachios until all the pieces are about the size of a lentil. Trim the ends of the green beans.
Once the water boils, stir in the beans and cook until just tender but not limp, 4 minutes.
While the beans cook, fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked beans to the ice bath to stop the cooking. Keep them in the ice bath until completely cool.
Finely grate the garlic clove and the zest of 1 of the lemons into a medium bowl.
Cut the zested lemon and the second lemon in half and add the juice from both lemons to the bowl, whisking it all to combine. Slowly stream in the olive oil, whisking as you go.
Stir in the Parmesan cheese.
Season the dressing with salt and lots of pepper.
Stir in the chopped pistachios.
Drain the beans, then transfer them to a clean kitchen towel and pat dry.
Add the green beans to the bowl of dressing, tossing well to coat.