Green Beans and Raspberry Hazelnut Toss

I love green beans and raspberries. I can't wait to try this, I got it from the Driscolls website.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb  thin green beans, trimmed
• 2  tablespoons butter, divided
• 1  tablespoon olive oil
• 1  clove garlic, chopped
• 3⁄4 teaspoon herbs, de provence
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup  chopped hazelnuts
• 1 (6 ounce) package raspberries

Directions

1. Cook grean beans in salted boiling water for 4 minutes, drain and set aside.
2. Saute hazelnuts in butter in a large skillet over medium heat 2 minutes, remove from pan and set aside.
3. Add 1 tablespoon butter, olive oil and garlic to the skillet. Cook over medium heat for 1 minute, stirring constantly.
4. Stir in hazelnuts, herbs de Provence, salt and pepper, cook 30 seconds. Add green beans and cook 2 minutes. Stir in raspberries and stir until evenly coated.