- 1/3 cup pine nuts
- 2 pounds fresh green beans, stem ends trimmed
- 10 cloves garlic, peeled and thinly sliced lengthwise (a medium clove should yield 4 slices)
- 6 Tablespoons extra virgin olive oil
- 1 1/2 Tablespoons lemon zest
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sugar
- 1 1/2 tablespoons freshly squeezed lemon juice
- 6 Tablespoons coarsely grated Parmigiano-Reggiano
- Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
- In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don't leave them in hot pan as they will continue to cook). Set aside.
- Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer the mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).
- Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.
- Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to a serving platter and serve hot or room temperature.
Source: Jennifer Segal, adapted from a recipe by Ris Lacoste in Fine Cooking