Green Beans with Pecans, Lemon, and Parsley

By jjadin

Ingredients

• 2 pounds green beans, trimmed, halved crosswise
• 5 tablespoons butter
• 3/4 cup chopped pecans
• 4 teaspoons minced lemon peel (yellow part only)
• 1/3 cup finely chopped fresh Italian parsley

Details

Servings 8

Preparation

Step 1

Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.