Photo: William Abranowicz

Makes 4 to 6 servings

Ingredients

• 1 pound French green beans (haricots verts), trimmed
• 2 Tbsp. pine nuts
• 2 tsp. minced garlic (2 cloves)
• 1 Tbsp. grated lemon zest (from 2 lemons)
• 3 Tbsp. minced fresh flat-leaf parsley
• 3 Tbsp. freshly grated Parmesan cheese
• 2½ Tbsp. good olive oil
• Kosher salt
• Freshly ground black pepper

Directions

Total time: 20 minutes

Bring a large pot of water to a boil. Add green beans and blanch 2 to 3 minutes, until tender but still crisp. Drain beans in a colander and immediately put them in a bowl of ice water to stop the cooking and preserve their bright green color.

Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.

To make gremolata, toss garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

When ready to serve, heat olive oil in a large sauté pan over medium-high heat. Drain beans and pat dry. Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through. Remove from heat, add gremolata, and toss well. Sprinkle with ¾ tsp. salt and ¼ tsp. pepper to taste and serve hot.


Recipe adapted from Barefoot Contessa Foolproof. Copyright © 2012 by Ina Garten. To be published by Clarkson Potter on October 30, 2012.

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