- 2 Tbsp butter, room temperature
- ¼ Cup Hazelnuts, finely chopped and toasted
- 2 Tsp Lemon Zest
- 2 tsp Salt
- 1 ½ lbs Green beans, rinsed and trimmed
- Salt/Pepper to taste
-For Hazelnuts, put them in a small sauté pan on the stove on med-hi heat. Stir them around in the pan until they start to turn golden brown, but keep an eye on them because they’ll burn very quickly. 5-10 minutes. Next chop them and put them in a bowl with the butter, and lemon zest and mix thoroughly.
-Fill a large saucepan with water, add the salt and bring to a rolling bowl. Add the Beans and cook for 3 minutes, drain, return to the pan and add the butter, toss for about 3 more minutes, or until butter is melted, and beans are coated.