Saturday, January 9, 2016


The combination of green beans, garlic, shallots, pine nuts, and lemon zest is a delicious side dish. Fagioli Verdi con Pignoli.

½ cup (125 ml) pine nuts
2 lbs (1 kg) green beans, root end snapped off
1 T (15 ml) extra-light olive oil or grape seed oil
1 large shallot, cut in half and thinly sliced
2 cloves garlic, sliced
2 t (10 ml) lemon zest
Sea salt and freshly ground black pepper

In a deep dry skillet, toast the pine nuts over medium heat until golden.
They can burn quickly so toss or stir them often.
Pour into a small bowl and set aside.

In the same skillet add water to about ¼th full. 

Bring to a boil, add a little salt and then add the beans.

Cover and simmer for 5 minutes.
Drain the beans in a colander and set aside.

In the same skillet, add the oil and sauté the shallot for 3 minutes.
Add the garlic and sauté another minute.

Pour the beans back into the skillet with the shallot mixture and heat through while mixing with a spoon.

Add the lemon zest and season to taste with salt and pepper.
Scatter on the toasted pine nuts, spoon into a serving bowl, and serve.

Serves 6

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