 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Ingredients:
1/2 cup hazelnuts |
1 lb green beans |
1 pinch salt & pepper |
1 tablespoon olive oil |
1 pink shallot, minced |
lemon juice, to taste |
1 small handful chopped tarragon and parsley |
Directions:
1. Heat oven to 350°F Spread the nuts on a baking sheet and toast in the oven until slightly darkened and fragrant, about 8 minutes, chop , and set aside.
2. Top and tail the green beans, and cook them in a pot of boiling water until tender. Drain and rinse under cold water to set the colour.
3. Heat the oil in a skillet, add the shallot, one minute, the add the beans and toss to heat through. Season with salt and pepper. add a squirt of lemon juice. Remove for the heat and toss in the hazelnuts and the chopped herbs. Arrange and serve.
|
|