Green Beans and Lime

Ingredients

• 2   pounds 

  fresh green beans, trimmed
• 1/3  cup 

  fresh Italian (flat-leaf) parsley
• 1   tablespoon 

  snipped fresh rosemary
• 2   teaspoons 

  finely shredded lime peel
• 1   tablespoon 

  fresh lime juice
• 1   clove 

  garlic, minced (1/2 tsp.)
• 2   tablespoons 

  extra virgin olive oil
• 1/3  cup 

  hazelnuts, toasted and chopped*
•  

  Lime Wedges (optional)

Directions

1.

Bring large saucepan of water to boiling. Add 1 tablespoon salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.

2.

In small bowl combine parsley, rosemary, lime peel and juice, and garlic. Set aside.

3.

In 12-inch skillet, heat olive oil over medium-high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 tsp. each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges. Serves 8.

Tip

• *Tip: To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees F for 5 to 10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.
  

Nutrition information

Per Serving: cal. (kcal) 103, Fat, total (g) 7, chol. (mg) 0, sat. fat (g) 1, carb. (g) 10, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 3, vit. A (IU) 923.21, vit. C (mg) 19.49, Thiamin (mg) 0.12, Riboflavin (mg) 0.12, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0, sodiu