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Green Beans with Lemon and Pine Nuts

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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.

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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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