Green Beans With Pecans, Lemon And Parsley - cooking recipe

Ingredients

2 lbs green beans, trimmed, halved crosswise
5 tablespoons butter
3/4 cup pecans, chopped
4 teaspoons minced lemon zest (yellow part only)
1/3 cup fresh Italian parsley, finely chopped

Preparation

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 zest; cook 1 minute.
Mix in parsley. Season with salt and pepper. Transfer to bowl.