Serves: Makes 8 servings
- 1 ½ lb green beans, trimmed and cut diagonally into ½-inch pieces
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 ½ teaspoons finely grated fresh lemon zest
- 4 teaspoons extra-virgin olive oil
Procedures:Brighten up the season’s crisp green beans with citrus for simple, fresh deliciousness.
Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with parsley, zest, oil, and salt and pepper to taste.