Half Runner Sauté’
Serves: 4 - 6
Prep Time: 20 M | Cook Time: 10 M | Total Time: 30 M
INGREDIENTS
1 lb half-runner/green/etc. beans, ends snapped & strings pulled
2 garlic cloves, minced
1 tbsp grated lemon zest (about 2 lemons)
3 tbsp minced fresh parsley (I use Italian flat-leaf)
3 tbsp freshly grated Parmesan cheese
2 tbsp toasted pine nuts
2 1/2 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper
INSTRUCTIONS
Bring a large pot of water to a boil. Add the 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.
Toss the garlic, lemon zest, parsley, Parmesan and toasted pine nuts (i.e., gremolata) in a small bowl and set aside.
Heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, 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 tsp salt and 1/4 tsp pepper. Serve hot.
NUTRITION FACTS
