Active time: 15 min Start to finish: 30 min
Recipe information
Yield
Makes 4 servings
Ingredients
3 tablespoons unsalted butter, softened
2 tablespoons finely chopped shallot (1 small)
1/2 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/3 cup hazelnuts (1 1/2 oz), toasted , any loose skins rubbed off, and nuts finely chopped
1 1/2 lb green beans, trimmed
Preparation
Step 1
Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined. Add hazelnuts and stir until combined well.
Step 2
Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain beans in a colander, then return hot beans to pot and toss with hazelnut butter.
