Categories: Sides

Ingredients

• 2 lbs. fresh green beans
• 1/3 cup fresh Italian parsley
• 1 tbsp. snipped fresh rosemary
• 2 tsp finely shredded lime peel
• 1 tbsp. fresh lime juice
• 1 garlic clove, minced
• 2 tbsp. olive oil
• 1/3 cup hazelnuts, toasted and chopped

Directions

1. Remove ends and strings from beans. Leave beans whole or cut into 1-inch pieces.

2. In a medium covered saucepan, cook beans, covered, in a small amount of boiling salted water for 3-4 minutes or until crisp-tender; drain. Immediately plunge beans in ice water; let sit for 3 minutes or until cool. Drain well; set aside.

3. In a small bowl, combine parsley, rosemary, lime peel, lime juice, and garlic; set aside.

4. In a large skillet, heat olive oil over medium-high heat. Add beans. Cook, stirring occasionally, for 3-4 minutes or until heated through. Season with salt and pepper. Remove from heat. Stir in lime mixture and hazelnuts.

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