Green Beans Gremolata

I've been putting Ina Garten's Barefoot Contessa FoolProof recipes to good use lately. I will definitely be making different renditions of these green beans gremolata  again. Next time maybe with asparagus instead of green beans or for a fun summer twist change up the gremolata combo with lime, cilantro & manchego cheese.

These beans are easy to make & great for a crowd because you can prep all of the stuff before you serve them & heat them up right before you want to serve.

Get the recipe & peep more photos after the jump!

Ingredients

• 1 pound French green beans (haricots verts), trimmed
• 2 Tbsp. pine nuts
• 2 tsp. minced garlic (2 cloves)
• 1 Tbsp. grated lemon zest (from 2 lemons)
• 3 Tbsp. minced fresh flat-leaf parsley
• 3 Tbsp. freshly grated Parmesan cheese
• 2½ Tbsp. good olive oil
• Kosher salt
• Freshly ground black pepper

Make it!

1. Bring a large pot of water to a boil. Add green beans and blanch 2 to 3 minutes, until tender but still crisp. Drain beans in a colander and immediately put them in a bowl of ice water to stop the cooking and preserve their bright green color.
2. Place pine nuts in a dry sauté pan over low heat & cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.
3. To make gremolata, toss garlic, lemon zest, parsley, Parmesan, & pine nuts together in a small bowl & set aside.
4. When ready to serve, heat olive oil in a large sauté pan over medium-high heat. 
5. Drain beans & pat dry. 
6. Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil & heated through. 
7. Remove from heat, add gremolata, & toss well. Sprinkle with ¾ tsp. salt & ¼ tsp. pepper to taste & serve hot.