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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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A quick, freshly tasting, and pretty side dish. Ingredients:
2 lbs fresh green beans, trimmed |
1/3 cup fresh parsley |
1 tablespoon fresh rosemary, snipped |
2 teaspoons lime zest, shredded |
1 tablespoon fresh lime juice |
1/2 teaspoon garlic clove, minced (about 1 clove) |
2 tablespoons extra virgin olive oil |
1/3 cup hazelnuts, toasted and chopped |
lime wedge, for serving (optional) |
Directions:
1. .Cook beans until tender crisp in a large pot of boiling and salted water, about 3 or 4 minutes; drain and plunge in an ice water bath for at least 3 minutes, then drain again and set aside.
2. In a small bowl, combine parsley, rosemary, lime zest, lime juice, and garlic; set aside.
3. Heat a skillet over medium high heat and add olive oil; add beans and cook, stirring occasionally, for 3 to 4 minutes to heat through.
4. Season with salt and pepper; remove from heat and stir in lime mixture and hazelnuts.
5. Serve with lime wedges, if desired.
6. Note: Toast hazelnuts in the oven at 350 degrees F, for 5 to 10 minutes, stirring once or twice. Papery skins can be removed by rubbing with a clean towel.
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