Green Beans with Lemon and Pine Nuts
By mirelsonp
Recipe source: Gourmet | November 2005
Cooks' note: Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.
Rate this recipe
4.6/5
(7 Votes)
Ingredients
- 1 1/2 lb. green beans, trimmed and cut diagonally into 1/2-inch pieces
- 1/4 cup pine nuts, toasted
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 1/2 teaspoons finely grated fresh lemon zest
- 4 teaspoons extra-virgin olive oil
- Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.
- Cooks' note: Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.
Cooks' note: Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.
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