Green Beans with Hazelnuts and Lemon recipe

8 servings

1 1/2 pounds fresh green beans, washed and trimmed

2 tablespoons olive oil

1 1/2 teaspoons lemon zest

1/3 cup chopped toasted hazelnuts

salt and pepper to taste

In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender.

Drain and place in a large bowl.

Add olive oil, lemon zest, hazelnuts, salt and pepper.

Beans may be made 1 day ahead, chilled and covered.

Reheat beans, preferably in a microwave.