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

1. 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.

2. 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.

3. Toss the garlic, lemon zest, parsley, Parmesan and toasted pine nuts (i.e., gremolata) in a small bowl and set aside.

4. 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.

5. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 tsp salt and 1/4 tsp pepper. Serve hot.

NUTRITION FACTS