Green Beans with Parmesan and Lemon Butter Sauce

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 1/2 lbs Green beans - stem ends
  • 1/2 Lemon, large squeezed

• Baking & Spices

  • 8 Of black pepper from a pepper mill, twists

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Parmesan cheese

Found on greenvalleykitchen.com

Description

Ingredients

• 1½ pounds of green beans - stem ends trimmed
• 2 tbs butter
• 2 cloves of garlic - minced
• ½ of a large lemon - squeezed
• 8 twists of black pepper from a pepper mill
• ¼ cup pine nuts
• ¼ cup finely grated parmesan cheese

Directions

• Bring a large pot of water to a boil. Add trimmed green beans and cook for 3 minutes.
• While beans are cooking, prepare your ice bath by adding ice to a large bowl (fill bowl half way with ice) and add cool water so the bowl is filled about ¾ of the way.
• When the green beans are ready, drain the green beans and add them to the ice bath. This will stop the green beans from cooking further and lock in the bright green color. When the green beans are cool to the touch, drain the green beans from the ice bath and set aside.
• In a large sauté pan, sauté the pine nuts for 1 minute over medium high heat. Stir continuously so they dont burn. Remove pine nuts from the pan and set aside.
• In the same large sauté pan, melt butter until frothy over medium low heat. When the butter is completely melted, add minced garlic and sauté for 1 minute. Next add lemon juice and 8 twists of black pepper. Stir to combine.
• Add cooled green beans to the lemon butter sauce. Toss occasionally until the green beans are heated through - about 2 to 3 minutes.
• Add toasted pine nuts and the parmesan cheese to the green beans - toss to combine.