Green Beans With Lemon And Pine Nuts Best Recipes

GREEN BEANS GREMOLATA

Ingredients:

• 1 pound French green beans, trimmed
• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon grated lemon zest (2 lemons)
• 3 tablespoons minced fresh flat-leaf parsley
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons toasted pine nuts
• 2 1/2 tablespoons good olive oil
• Kosher salt and freshly ground black pepper

Steps:

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

GREEN BEANS WITH LEMON AND PINE NUTS

Ingredients:

• 1 1/2 lbs 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

Steps:

• 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.

GREEN BEANS WITH LEMON AND PINE NUTS

Ingredients:

• Kosher salt and freshly ground black pepper
• 1 1/2 pounds green beans, trimmed
• 1 shallot, thinly sliced
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Juice and zest of 1/2 a lemon
• 2 tablespoons toasted pine nuts

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 4 to 5 minutes, add the shallot in the last 30 seconds of cooking time. Drain well and transfer to a large bowl.
• Add the olive oil, lemon juice, zest and pine nuts and toss well. Season with salt and pepper.
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