GREEN BEANS WITH HAZELNUTS AND LEMON

1 1/2 pounds green beans, trimmed
1 to 2 tablespoon olive oil
1 1/2 teaspoons grated lemon zest (or to taste)
1/3 cup hazelnuts, toasted until golden and chopped fine
salt and freshly-ground black pepper (to taste)

In a kettle of boiling salted water, cook beans until just tender, 3 to 8 minutes.

Drain beans in a colander and in a large bowl toss while still hot with oil, zest, nuts, and salt and pepper to taste.

TO MAKE AHEAD:
Beans may be made 1 day ahead and chilled, covered. Reheat beans, preferably in a microwave.

Servings: 8
Adapted from source: The Best of Gourmet 1996 from The Editors of Gourmet