Ingredients

• 2  lb. fresh green beans, trimmed
• 1/3  cup fresh Italian (flat-leaf) parsley
• 1  Tbsp. snipped fresh rosemary
• 2  tsp. finely shredded lime peel
• 1  Tbsp. fresh lime juice
• 1  clove garlic, minced (1/2 tsp.)
• 2  Tbsp. extra virgin olive oil
• 1/3  cup hazelnuts, toasted and chopped*
•   Lime Wedges (optional)

Directions

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.