Green Beans and Raspberry Hazelnut Toss

1. 1

   Cook grean beans in salted boiling water for 4 minutes, drain and set aside.

2. 2

   Saute hazelnuts in butter in a large skillet over medium heat 2 minutes, remove from pan and set aside.

3. 3

   Add 1 tablespoon butter, olive oil and garlic to the skillet.

4. 4

   Cook over medium heat for 1 minute, stirring constantly.

5. 5

   Stir in hazelnuts, herbs de Provence, salt and pepper, cook 30 seconds.

6. 6

   Add green beans and cook 2 minutes.

7. 7

   Stir in raspberries and stir until evenly coated.

* Per serving · 4 servings · Values may vary.

No additional tips available.