Top Review by Mirj
This was absolutely superb! I couldn't find any hazelnuts locally, so I substituted pine nuts (pignoli) instead. It was a big hit for Saturday lunch with guests. My guests even took my recipe that I had printed out, so I'll have to print another one now!
- 1 1⁄2 lbs fresh green beans, washed and trimmed
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons lemons, zest of
- 1⁄3 cup chopped toasted hazelnuts
- salt and pepper