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.
