Sauteed Green Beans With Shallots, Rosemary And Hazelnuts - cooking recipe

Ingredients

2 lbs green beans, Trimmed
1/4 cup butter
2/3 cup shallot, Chopped
1 teaspoon rosemary
1/2 cup hazelnuts, toasted, husked, chopped

Preparation

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
Drain.
Rinse green beans with cold water; drain well.
Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate).
Melt butter in heavy large skillet over medium-high heat.
Add shallots and rosemary and saute until shallots are tender, about 5 minutes.
Season to taste with salt and pepper.
Add chopped hazelnuts and toss.
Transfer green beans to bowl and serve.