Green Beans with Hazelnuts and Lemon
- In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender.
- Drain and place in a large bowl.
- Add olive oil, lemon zest, hazelnuts, salt and pepper.
- Beans may be made 1 day ahead, chilled and covered.
- Reheat beans, preferably in a microwave.
- 1 1/2 pounds fresh green beans, washed and trimmed
- 2 tablespoons olive oil1
- 1/2 teaspoons lemon zest
- 1/3 cup chopped toasted hazelnuts
- salt and pepper to taste