Ingredients:
2 pounds fresh green beans, trimmed
1/3 cup fresh Italian (flat leaf) parsley
1 T snipped fresh rosemary
2 t finely shredded lime peel
1 T fresh lime juice
1 clove garlic, minced (1/2 t)
2 T extra virgin olive oil
1/3 cup hazelnuts, toasted and chopped
Salt and Watkins Pepper
Directions:
Bring large saucepan of water to boiling. Add 1 T salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.
In small bowl combine parsley, rosemary, lime peel and juice and garlic. Set aside.
In 12 inch skillet heat olive oil over medium high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 teaspoon each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges.
Serves 8
Tip: To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees for 5 to10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.
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