Green Beans with Lemon and Pine Nuts Recipe

Green Beans with Lemon and Pine Nuts Recipe
Green Beans with Lemon and Pine Nuts Recipe photo by Taste of Home
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Green Beans with Lemon and Pine Nuts Recipe

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“Just a few ingredients make this brightly colored side come together. It has a great balance of flavors. Lemon and pine nuts—what a match!” Cittie - TasteofHome.com Community
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons minced fresh parsley
  • 4 teaspoons olive oil
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup pine nuts, toasted

Directions

Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 5 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
Meanwhile, in a small bowl, combine the parsley, olive oil, lemon peel, salt and pepper. Pour over beans; sprinkle with pine nuts. Toss to coat. Yield: 8 servings.
Originally published as Green Beans with Lemon and Pine Nuts in Simple & Delicious March/April 2010, p15

Nutritional Facts

3/4 cup: 68 calories, 5g fat (1g saturated fat), 0 cholesterol, 153mg sodium, 6g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons minced fresh parsley
  • 4 teaspoons olive oil
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup pine nuts, toasted
  1. Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 5 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
  2. Meanwhile, in a small bowl, combine the parsley, olive oil, lemon peel, salt and pepper. Pour over beans; sprinkle with pine nuts. Toss to coat. Yield: 8 servings.
Originally published as Green Beans with Lemon and Pine Nuts in Simple & Delicious March/April 2010, p15

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