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.

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.