Serves
Makes 4 servings
Ingredients
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, plus more as needed
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 12 ounces green beans
- ½ cup toasted hazelnuts, roughly chopped
Procedure
To cook beans: Generously salt boiling water and add green beans; cook until crisp-tender, 4 to 5 minutes. Drain well in a colander and pat dry with paper towels, then transfer warm beans to bowl with lemon zest and juice. Using tongs, toss until well coated. Taste and adjust seasoning with salt and pepper.
To serve: Arrange green beans on a serving platter and top with toasted hazelnuts; serve warm.
