Green Beans With Hazelnuts And Parsley Recipes

ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.

GREEN BEANS WITH HAZELNUT-LEMON BUTTER

Steps:

• In a saucepan, cover beans with water; cover and cook until crisp-tender, about 15 minutes. Meanwhile, in a small saucepan over medium-high heat, brown the butter. Add the hazelnuts, lemon juice, parsley, basil and salt; heat through. Drain beans; add the butter mixture and toss to coat. Serve immediately.

ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.

GREEN BEANS WITH PARSLEY

Steps:

• Top an tail the beans if required. If you use baby beans then this step can be omitted.
• Cook beans in boiling salted water, until cooked to your liking.
• Strain and toss with olive oil and chopped parsley.

GREEN BEANS WITH HAZELNUTS AND LEMON

Steps:

• In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
• Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

GREEN BEANS WITH PARSLEY AND GARLIC

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
• In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.

GREEN BEANS, ROASTED WITH GARLIC, SHALLOTS AND PINE OR HAZELNUTS

Steps:

• Preheat oven to 450°F.
• Slice the shallots length-wise into ¼ inch slices.
• Put shallots, green beans and garlic in a large bowl, toss with the olive oil and the salt and pepper.
• Transfer to a 10x15 glass or ceramic dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 minutes.
• In the meantime combine the parsley, nuts and lemon zest in a small bowl.
• Mix with the roasted vegetables and serve.

MULTI-GRAIN PENNE WITH HAZELNUT PESTO, GREEN BEANS, AND PARMESAN

Steps:

• Blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.
• Cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add beans; cook until crisp-tender, about 2 minutes.
• Heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. Add onions; sauté until tender, 3 to 4 minutes.
• Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, 3/4 cup cooking liquid, and cheese. Season with salt and pepper.

GREEN BEANS WITH GARLIC, LEMON, AND PARSLEY

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.
• Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.

GREEN BEANS WITH HAZELNUTS

Steps:

• 1 Snap off the stem ends of the green beans. Bring about 2 quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook uncovered until the beans are crisp-tender, 4 to 5 minutes. 2 Drain the beans well and pat them dry. (If you are not using them immediately, cool them under cold running water. Wrap the beans in a kitchen towel and leave at room temperature up to 3 hours.) 3 Just before serving, heat the butter in a large pan. Add the hazelnuts and cook, stirring often, until the nuts are lightly toasted and the butter is lightly browned, about 3 minutes. 4 Add the beans and a pinch of salt. Cook, stirring often, until heated, 2 to 3 minutes. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.