Green Beans With Pecans, Lemon And Parsley

1. 1

   Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain.

2. 2

   Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.).

3. 3

   Melt butter in large deep skillet over medium heat. Add pecans; saute until nuts are crisp and butter is lightly browned, about 3 minutes.

4. 4

   Add beans; toss to heat through, about 5 minutes.

5. 5

   Mix in lemon zest; cook 1 minute.

6. 6

   Mix in parsley. Season with salt and pepper. Transfer to bowl.

* Per serving · 4 servings · Values may vary.

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