Green Beans Gremolata

Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.

When ready to serve, heat 2 ¹⁄₂ tbl olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle wth ³⁄₄ tsp salt and ¹⁄₄ tsp pepper and serve hot.