2000s Recipes + Menus

Green Beans with Lemon and Pine Nuts

Serves 8
  • Active time:30 min
  • Start to finish:30 min
November 2005
Despite the fact that they require few ingredients and little effort, these beans always get raves.
  • 1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces
  • 1/4 cup pine nuts, toasted (see Tips)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons finely grated fresh lemon zest (see Tips)
  • 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.

Recipe by Alexis Touchet

Photograph by Romulo Yanes

Keywords
alexis touchet,
green beans,
vegetarian,
vegan,
nuts

More 2000s Recipes + Menus

Follow Us

Subscribe to Gourmet