GREEN BEANS WITH PECANS, LEMON AND PARSLEY

2 pounds green beans, trimmed
5 tablespoons butter
3/4 cup chopped pecans
4 teaspoons grated lemon peel
1/3 cup finely chopped fresh Italian parsley

Cook beans in large pot of boiling salted water until tender. Drain. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in large deep pan over medium heat. Add pecans; saute until nuts are crisp and butter is lightly browned, about 3 minutes.

Add beans; toss to heat through, about 5 minutes.

Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to serving bowl.

Servings: 8
Source: Elisabeth