Green Beans With Lemon and Pine Nuts
Despite the fact that they require few ingredients and little effort, these beans always get raves.
- Ready In:
- 1 1⁄2 lbs 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.
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I left my beans a little longer. Being mid winter, fresh parsley from my garden wasn't an option. But I did have some that I dried at the end of the season, so I used that. We did feel that it needed a little bit of salt, but that was quickly solved by a couple of twists of the salt grinder. Served as a side to grilled fish
We enjoyed these beans. Very nice. We thought more lemon should be present which is contrary to some other posters but we like lemon. The pine nuts and parsley were lovely. They both provided texture and the pine nuts, a nutty flavor as well. These fresh beans paired nicely with steak and white rice. Easy to make although we had to cook our beans a bit longer for personal preference because at time allotted they were too crispy for us. Tip: serve in a, smaller than you think, shallow rectangular or oval bowl to keep pine nuts from falling to the bottom. Thanks for posting Annacia. We would definitely make again. Enjoy! ChefDLH