Green Beans with Lemon and Pine Nuts
1-1/2 lb fresh or frozen green beans, cut into 1/2-inch pieces
1/4 cup pine nuts, toasted
2 tablespoons finely chopped Italian parsley
4 teaspoons olive oil
1 teaspoon minced fresh lemon zest or 1 tablespoon lemon juice
salt, to taste
1. Cook green beans in salted water until just tender, 5 minutes. Drain and transfer to a bowl. (If using frozen, thaw beans in a skillet with 1 teaspoon olive oil until hot, then transfer to a bowl).
2. Add pine nuts, parsley, olive, oil, lemon zest, and salt; toss to combine.
These are very yummy and very easy. I've also used a frozen blend of green and wax beans and carrots and it was also excellent. If I don't have pine nuts lying around, I've used chopped roasted cashews and its just as good.