Green Beans with Hazelnuts and Lemon


  • In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender.
  • Drain and place in a large bowl.
  • Add olive oil, lemon zest, hazelnuts, salt and pepper.
  • Beans may be made 1 day ahead, chilled and covered.
  • Reheat beans, preferably in a microwave.


  • 1 1/2 pounds fresh green beans, washed and trimmed
  • 2 tablespoons olive oil1
  • 1/2 teaspoons lemon zest
  • 1/3 cup chopped toasted hazelnuts
  • salt and pepper to taste