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GREEN BEANS WITH LEMON AND PINE NUTS
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
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.
Cooks' note:
Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.
Makes 8 servings.
Gourmet
November 2005
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