Green Beans with Roasted Pine Nuts
Source: rec.food.cooking/Jeane Bell
Serves 4-6

11/2 lbs. fresh green beans, smallest size available
1/3 cup pine nuts
2 tbsp. olive oil
1 small garlic clove, minced
1/4 cup fresh lemon juice
1 tbsp. chopped fresh parsley
salt and freshly ground pepper

Snap off both ends of beans, wash them under cold running water. Bring saucepan of salted water to boil. Add the beans and cook uncovered, until tender but still a bit crunchy-2 to 4 minutes, depending on size. Drain and immediately plunge them in a large bowl of ice water to stop cooking and set the green color. Drain well.

Place pine nuts in a small baking dish and toast, stirring often, until lightly golden, 3-5 minutes. Set aside.

Heat oil in med. skillet over med. heat. Add garlic and stir once or twice. Add beans, lemon juice, pine nuts and parsley and season with salt and pepper. Raise heat to high and cook just long enough to heat beans, 1-2 min.