Green beans with pecans, lemon and parsley

Yield: 1 servings

Measure Ingredient
2 pounds Green beans; trimmed, halved
; crosswise
5 tablespoons Butter
¾ cup Chopped pecans
4 teaspoons Minced lemon peel; (yellow part only)
⅓ cup Finely chopped fresh Italian parsley

Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry.

(Can be prepared 1 day ahead. Cover and refrigerate.) Melt butter in large deep skillet over medium heat. Add pecans; saute until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute.

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

Makes 8 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 1351 Calories (kcal); 119g Total Fat; (73% calories from fat); 22g Protein; 73g Carbohydrate; 155mg Cholesterol; 634mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 11 Vegetable; 0 Fruit; 23 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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