Green Beans with Lemon and Pine Nuts


4 teaspoons extra-virgin olive oil
1 1/2 teaspoons finely grated fresh lemon zest
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup pine nuts, toasted
1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces


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.

Makes 8 servings.

Notes: Another Thanksgiving hit- very simple and fast to prepare, can be done while the turkey is resting.

Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.

Course: Side
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2006-11-09 14:19:30