This is another recipe I found in the Barefoot Contessa Foolproof cookbook. I served these tasty green beans with the Lemon and Mustard Chicken Thighs and the Lemony Spinach with Feta and Pine Nuts. They tasted fresh and delicious. I loved the flavor of the garlicky gremolata and pine nuts with the tender green beans. We all enjoyed this side dish – even my kids.
Bring a pot of water to a boil. Add the green beans and blanch them for 1-2 minutes (I used haricot verts, if you use green beans, blanch for 2-3 minutes), until tender but still crisp. Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color. Drain once the beans have cooled down then set aside on paper towels to drain the water.
To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.
Heat the olive oil in a sauté pan over medium high heat. Add the beans to the hot pan and season with sea salt and freshly cracked pepper, to taste, then sauté, stirring often, for 2 minutes, until coated with olive oil and heated through. Place the green beans on a serving platter then sprinkle with the gremolata. Serve immediately. Enjoy.