Image By Chris McIntosh for Boston Organics
1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 cup pine nuts, toasted4 teaspoons extra-virgin olive oil1 1/2 teaspoons finely grated fresh lemon zestSalt and pepper, to taste
2 tablespoons finely chopped fresh flat-leaf parsley
Blanch beans in a 4-quart saucepan of boiling salted water until they turn bright green, about 3 minutes. Drain the green beans well in a colander.Meanwhile, toast the pine nuts in a dry frying pan, stirring regularly for about 3 minutes. (Skip this step if using toasted pine nuts). Remove from pan and set aside.
Heat oil in the pan and add the green beans. Mix in pine nuts, lemon zest, and salt and pepper to taste. Remove from heat, sprinkle with fresh parsley and serve.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 32 of 2015.