The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!
- 1 ½ pounds fresh green beans, washed and trimmed
- 2 tablespoons olive oil
- 1 ½ teaspoons lemon zest
- ⅓ cup chopped toasted hazelnuts
- salt and pepper to taste
- In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
- Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.