
1. Bring large saucepan of water to boiling. Add 1 tablespoon salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.
2. In small bowl combine parsley, rosemary, lime peel and juice, and garlic. Set aside.
3. In 12-inch skillet, heat olive oil over medium-high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 tsp. each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges. Serves 8.
*Tip:To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees F for 5 to 10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.
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I love how the lime adds a great kick to the beans and the walnuts adda great extra crunch! I added naranja juice for an extra boost!
11/11/2009 08:47:54 AM Report Abuse