I’m a teeny bit embarrassed that I’m sharing a recipe that is so.freaking.simple with you, but I’m going to do it anyway.
Green beans were right up there with Brussels sprouts when I was growing up, but I’ve grown to love them. This recipe in particular was just so light and fresh — the perfect side dish for your Easter dinner! It’s even more perfect when you don’t burn your pine nuts while toasting them. Black. They were burned almost black. As evidenced in the photo above.
I blame everyone else for distracting me.
Seriously, it’s not my fault.
- 1 1/2 lb green beans, ends trimmed
- 1/4 cup pine nuts, toasted — just pop them in a 350 degree oven for 10 minutes. Literally, only ten. Not 20. Unless you like burned pine nuts.
- 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 (about a tablespoon of salt) 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.
Yields: 8 servings
Recipe from: Epicurious