Green Beans with Lemon, Rosemary and Pistachios

Green Beans with Lemon, Rosemary and Pistachios

Prep Time

 

Cook Time

 

Serves

 
Green Beans with Lemon, Rosemary and Pistachios

Fresh green beans are spruced up just right by adding rosemary, lemon and pistachios.

Recipe Courtesy of Cooking.com.

Nutrition Facts

Makes 8 servings

Facts per Serving

Calories: 113 Fat, Total: 9g Carbohydrates, Total: 8g
Cholesterol: 0mg Sodium: 11mg Protein: 3g
Fiber: 3g % Cal. from Fat: 72% % Cal. from Carbs: 28%

Cooking.com Tip: For optimum taste, choose only the finest natural pistachios. Bazzini’s uses only the largest California pistachios that are roasted in small batches to ensure the best flavor.

Ingredients

  • 1 1/2 pounds small slender green beans, ends trimmed
  • 4 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon grated lemon peel
  • 2 teaspoons minced fresh rosemary
  • 1/4 cup chopped natural pistachios
  • 1/4 cup canned reduced-sodium chicken broth
  • 1 teaspoon fresh lemon juice
  • Fresh rosemary sprigs

Preparation

  • 1 Cook green beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain very well. (Can be made 3 hours ahead. Let stand at room temperature.)
  • 2 Heat oil in heavy large skillet over medium-high heat. Add garlic, lemon peel and rosemary and sauté until fragrant, about 1 minute. Add pistachios, broth and green beans. Toss until broth reduces and sauce clings to beans, about 3 minutes.
  • 3 Sprinkle with lemon juice. Season to taste with salt and pepper. Transfer beans to large shallow bowl. Garnish with rosemary sprigs and serve.

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