ROASTED GREEN BEANS W/ LEMON, PINE NUTS & PARMIGIANO
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1¼ lbs fresh green beans, rinsed well, stem ends trimmed
1 small head garlic
¼ cup + 1 Tbsp extra-virgin olive oil, divided
1½ Tbs finely grated lemon zest (from 1 to 2 medium lemons), divided
1½ Tbs fresh lemon juice
1 tsp kosher salt
½ tsp freshly ground black pepper
1/3 cup pine nuts
¼ cup coarsely grated Parmigiano- Reggiano
1 Tbs coarsely chopped fresh flat-leaf parsley
1. Position oven racks in the top and bottom thirds of the oven. Preheat oven to 450°F.
2. Put beans in large mixing bowl. Peel garlic and quarter each clove lengthwise. Add garlic to green beans. Toss together with ¼ cup of olive oil, 1 Tbsp. lemon zest, salt and pepper.
3. Spread beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir beans and garlic with a spatula for more even cooking and coloring. Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, 10 to 15 minutes longer.
4. Meanwhile, spread the pine nuts out on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes.
5. Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 1 Tbsp. olive oil. Toss gently to coat and season to taste with additional salt and pepper. Sprinkle on the toasted pine nuts, the remaining ½ Tbsp. lemon zest, the Parmigiano, and the parsley. Serve hot or at room temperature.
Servings: 4
Recipe Source: Adapted from Fine Cooking
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“This was a terrific side dish to our lamb entree. Roasting the green beans with the lemon brings out a wonderful flavor.”
-San Diego, CA
